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

SERVES

PREP TIME

10 min

COOK TIME

10 min

Ingredients

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

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.
In a food processor add all ingredients for the dressing. Blend until smooth. Set aside.
Take salmon out of the refrigerator, pat with paper towels and let come to room temp.
In a medium-sized mixing bowl add lettuce, feta, chickpeas and radish. Set aside.
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.
Add salad dressing to salad mixture, plate the salads, and top with salmon filets and enjoy!

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