Salmon Salad with Tomatoes and Chickpeas
Salmon Salad with Tomatoes and Chickpeas
Ingredients:
Serves 6
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6 tablespoons extra virgin olive oil, divided
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Six (5 to 6-ounce) salmon fillets (about 2 pounds)
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2 cups chickpeas from two (15-ounce) cans, drained, rinsed
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1 and 1/2 cups chopped tomatoes
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1/4 cup (scant) small black olives
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2 tablespoons chopped fresh Italian parsley
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2 tablespoons fresh orange juice
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1 tablespoon fresh lemon juice
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1 tablespoon salt-packed capers, rinsed, or drained capers in brine
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1 tablespoon grated orange peel
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1 teaspoon grated lemon peel
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2 tablespoons fresh basil leaves, torn if large