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 | |
| Sea salt | |
| 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! |
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