Salmon in Caper Vinaigrette with Warm Chickpea and Potato Salad
This is my new favourite way of cooking salmon, and I could eat both of these servings myself, it's so good. This vinaigrette is a game-changer, and I dare you to put it on any protein you like. Halibut! Chicken! Scallops! A lovely and delicious seared steak! Have at 'er.
Ingredients
- FOR THE SALMON
- 2 salmon fillets skin off, 6 oz each
- 1 tbsp capers
- 2 tbsp balsamic vinegar
- 1 tbsp grainy mustard
- 2 tbsp olive oil
- salt and pepper
- FOR THE SALAD
- 1/3 lb Yukon gold potatoes
- 1/2 can of chickpeas drained
- 1 cup of arugula
- 1/3 cup fresh mozzarella or bocconcini cheese cubed
- 1 avocado diced
- 1 tsp dijon mustard
- 1 tsp apricot jam
- 1 tbsp balsamic vinegar
- 5 tbsp good quality extra virgin olive oil
- Salt and pepper
Instructions
- Preheat the oven to 450. Leave the potatoes unpeeled (or peel them if you want, you're the chef) but slice them into disks. Line a baking sheet with foil or parchment unless you love cleaning baking sheets. Toss the potatoes with 2 tbsp of olive oil and season well with salt and pepper. Roast for 20 minutes until tender.
- While the potatoes are cooking, mix the vinaigrette for the salmon. Add the capers, grainy mustard, balsamic, and olive oil in a small dish until combined. Season with a little salt and pepper.
- Once the potatoes are out of the oven, line another baking sheet with foil or parchment and drizzle the salmon with half the caper vinaigrette. Season with salt and pepper. Roast in the hot oven for ten minutes, turning once halfway.
- Toss the potatoes, chickpeas, mozzarella cheese, avocado, and greens in a bowl. Mix the salad dressing ingredients in another bowl: mustard, apricot jam, balsamic, and 3 tbsp olive oil. Pour it all over the salad mix gently. Season the salad with salt and pepper to taste.
- Drizzle the rest of the caper vinaigrette over the salmon and serve alongside the salad. Voila.