Slow-Cooked Salmon with Chickpeas and Greens

Like salmon, KP and I will be pushing home against the snow current sweeping across I-90, also against the current of ever-thicker probability that our Mazda at 221,000+ miles will cease to function for another 3,500 miles. Against the odds, it is instinct telling us that there is no place like home for Christmas. Looking forward to eating as much fish as possible in the NW, savoring the grit of real espresso and, most of all, to sharing laughs with family at smorgasbord and over the annual Christmas family competition—the game we have yet to reveal. With gasoline in Minnesota at $2.19, there is no better time for a 25 hour roadtrip. See you soon NW. Chickens, don’t party too hard without us.

Slow-Cooked Salmon, Chickpeas and Greens

2 tablespoons olive oil, plus more

1 15.5-oz. can chickpeas, rinsed

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 garlic clove, thinly sliced

1 bunch small mustard greens, I used Napa Cabbage

1 teaspoon honey

4 6-oz. skinless salmon fillets

VINAIGRETTE AND ASSEMBLY

½ small shallot, very finely chopped

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey

Kosher salt and freshly ground black pepper

¼ cup olive oil

And another ¼ cup olive oil

2 tablespoons capers, rinsed, patted dry

SALMON

Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.

Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.

VINAIGRETTE AND ASSEMBLY

Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.

Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

Drizzle salmon with vinaigrette and top with capers. YUM YUM YUM. Watch out Seattle, this sock-eye is coming for ya.