Emeril's Sicilian Style Chickpea Salad With Pan Seared Salmon
Browse the recipe Emeril's Sicilian Style Chickpea Salad With Pan Seared Salmon
Planet Green
YIELD 4 servings
INGREDIENTS
| 1/2 cup | red wine vinegar |
| 1/2 cup | sugar |
| 4 6‑ounce | salmon filet |
| 2 cans | chickpeas, drained |
| 1 cup | baby spinach, stemmed and julienned |
| 1/4 cup | finely sliced green onions |
| 12 | fresh basil leaves, cut into thin chiffonade |
| 1 tablespoon | raisins |
| 1 tablespoon | lightly toasted pine nuts |
| 3/4 teaspoon | salt |
| 1/2 teaspoon | finely grated lemon zest |
| 1/4 teaspoon | crushed red pepper |
| 1/8 teaspoon | freshly ground black pepper |
| 1/4 cup | olive oil |
| 2 tablespoons | lemon juice |
PREPARATION:
Method
- In a small saucepan, heat the vinegar and sugar until sugar is dissolved and the mixture is slightly reduced, about 5 minutes. Heat a non-stick skillet with 1 tablespoon olive oil. Season salmon with salt and pepper. Pan sear salmon, skin side down for 4 minutes, turn and continue to cook an additional 4 minutes for medium.
- In a large mixing bowl combine all the remaining ingredients and stir gently to combine. Stir in the vinegar-sugar mixture. Transfer to 4 salad plates and divide among the plates. Top with salmon filet and serve immediately.
Editor's Note: Look for organic and locally-grown ingredients when you can. Always try to make sustainable seafood choices.
This recipe appears in:
Salads