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Slow-Cooked Salmon, Chickpeas, and Greens

Use terra-cotta dishes, ubiquitous in Spain, to cook & serve.
From: bonappetit.com SERVES 4

Salmon
2 tablespoons olive oil, plus more
15.5-oz. can chickpeas, rinsed
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 garlic clove, thinly sliced
1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped
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
¼ cup vegetable 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.