Name: Slow-Cooked Salmon, Chickpeas, and Greens
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil, plus more; 1 15.5-ounce can chickpeas, rinsed; 1/2 teaspoon ground cumin; Kosher salt, freshly ground pepper; 1 garlic clove, thinly sliced; 1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped; 1 teaspoon honey; 4 6-ounce skinless salmon fillets; 1/2 small shallot, very finely chopped; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon honey; Kosher salt, freshly ground pepper; 1/4 cup olive oil; 1/4 cup vegetable oil; 2 tablespoons capers, rinsed, patted dry

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Photo by Pedan + Munk

Flay often uses terracotta dishes called cazuelas for this recipe.

Recipe notes

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Recipe notes

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