- 1 – 1.5 lbs Salmon, cut into filets
- 3 tbsp Butter
- 1 bunch Leeks, chopped
- 1 Can Chickpeas, drained and rinsed
- 1 Pint Cherry Tomatoes, sliced in half lengthwise
- 2 tsp fresh Mint, chopped
- 1 Lemon, juiced
- 1 tbsp good quality Extra Virgin Olive Oil
- 1 tsp Balsamic Vinegar
- Kosher Salt & Pepper
- Feta Cheese, optional topping for salad
- In a medium bowl, add chickpeas, tomatoes, mint, olive oil and balsamic vinegar and toss. Season to taste with kosher salt and pepper and set aside.
- Melt 2 tbsp butter in skillet over medium heat. Add leaks and cook until soft and slightly caramelized, stirring occasionally.
- While leeks are cooking, pat salmon dry and season with kosher salt and pepper. In another skillet, add butter and place salmon skin side down in skillet and cook over medium heat for 4-5 minutes. Flip salmon, season with a squeeze of lemon juice and cook another 3 minutes or until salmon reaches desired temperature and has a golden crust. Remove from skillet and remove skins if desired before serving.
- Serve salmon over leeks with your chick pea tomato salad.