
Grilled Salmon, Chickpeas And Bibb Lettuce Salad With Curried Yogurt Dressing
SERVES
2PREP TIME
10 minCOOK TIME
10 minIngredients
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
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
Directions
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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.
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In a food processor add all ingredients for the dressing. Blend until smooth. Set aside.
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Take salmon out of the refrigerator, pat with paper towels and let come to room temp.
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In a medium-sized mixing bowl add lettuce, feta, chickpeas and radish. Set aside.
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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.
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Add salad dressing to salad mixture, plate the salads, and top with salmon filets and enjoy!
