Slow-cooked salmon, chickpeas, and greens from Bon Appétit Magazine, March 2014 (page 81) by Bobby Flay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on December 04, 2015

    My husband liked this way more than I did. The best thing about it was how simple and easy the prep was. I used Russian kale as the green. The finished dish was just underwhelming for me, even with the addition of the vinaigrette and capers. Perhaps I would have liked it more had I used the mustard greens. At any rate, I won't be making this again.

  • Kfaber on May 20, 2014

    So tasty! I doubled the chickpea mixture and used spinach.

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