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

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!