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Slow-Cooked Salmon, Chickpeas, and Greens

Bobby Flay
  • minutes
  • Serves 4

INGREDIENTS

4

skinless salmon, skinless fillets

1 15.5 ounce can

Chickpeas

1

Garlic clove

1

small bunch Mustard greens

1/2

Shallot, small

2 tbsp

Capers

1 tsp

Dijon mustard

1 1/2 tsp

Honey

2 tbsp

Lemon juice, fresh

2

Kosher salt

6 tbsp

Olive oil

1/4 cup

Vegetable oil

1/2 tsp

Cumin, ground