For a fun Mediterranean-take on cowboy caviar, use a mix of canned and fresh veggies to top this delicious seared salmon.
|4 - 6 salmon filets about 1-inch thick|
|2 Tbsp. olive oil|
|1 can chickpeas, drained and rinsed|
|1 can quartered or chopped artichoke hearts, drained|
|1 cup diced cucumber|
|1 cup cherry tomatoes, diced|
|1/3 cup diced red onion|
|1/2 cup crumbled feta cheese|
|Handful of fresh spinach, chopped|
|Drizzle balsamic glaze|
Recipe Courtesy Annessa Chumbley, RDN as part of an effort to support fishermen and the seafood community. #EatSeafoodAmerica!
|1.||In a skillet over medium high heat, add olive oil. Lay down each salmon fillet and let sear for 4 minutes. Sprinkle the top of each salmon fillet with a little sea salt. Flip and cook four minutes more, until just barely done. (Be careful not to overcook!) Remove to a serving platter.|
|2.||In a medium bowl, make salsa by gently folding together all ingredients: chickpeas, artichoke hearts, cucumber, tomatoes, red onion, feta, and spinach. Sprinkle with a little salt. Drizzle with balsamic glaze and spoon salsa over each salmon filet. Refrigerate any leftover salsa.|
|3.||Serve and enjoy!|