Fresh Salmon Salad with Chickpeas and Tomatoes

By irvingd

Serve either warm or at room temperature

Ingredients

• 6 Tbsp olive oil, divided
• 6 5- to 6-ounce salmon fillets(about 2 pounds)
• 2 cups chickpeas from 15-ounce cans, drained,rinsed
• 1 1/2 cups chopped tomatoes
• 1/4 cup(scant) Nicoise olives or other small black olives
• 2 Tbsp chopped fresh Italian parsley
• 2 Tbsp fresh orange juice
• 1 Tbsp fresh lemon juice
• 1 Tbsp salt packed capers rinsed
• 1 Tbsp grated orange peel
• 1 tsp grated lemon peel
• 2 Tbsp fresh basil leaves, torn if large

Preparation

Step 1

Heat 1 Tbsp oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly
Heat remaining 4 Tbsp oil in large skillet over medium heat. Add chickpeas and all remaining ingredients except basil. Stir until warm. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas.
Garnish with basil leaves