Photo Credit: Constance Weissmuller

Grilled Salmon, Chickpeas And Bibb Lettuce Salad With Curried Yogurt Dressing




10 min


10 min


For dressing:

1 tablespoon extra-virgin olive oil

1 white onion, peeled and thinly sliced

2 tablespoons curry powder

1 6-ounce container Greek yogurt

1 tablespoon water

For salad:

2 skin-on salmon fillets, about 5 ounces

1 bibb lettuce

¼ cup crumbled feta

½ cup canned chickpeas, rinsed

1 tablespoon extra-virgin olive oil

½ watermelon radish, peeled, thinly sliced

Sea salt and pepper


  1. In a small saute pan over moderate heat, warm 1 tablespoon olive oil. Add the onion and saute until soft and caramelized, about 4 minutes. Add the curry powder and cook for 1 minute more.

  2. In a food processor add all ingredients for the dressing. Blend until smooth. Set aside.

  3. Take salmon out of the refrigerator, pat with paper towels and let come to room temp.

  4. In a medium-sized mixing bowl add lettuce, feta, chickpeas and radish. Set aside.

  5. Sprinkle salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon filets, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.

  6. Add salad dressing to salad mixture, plate the salads, and top with salmon filets and enjoy!

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