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Recipe

Chef's Recipe

Holland America Line's Culinary Arts Center program, presented by Food & Wine Magazine, is a groundbreaking program that integrates guests' love for fine food and wine with a unique and entertaining experience. Immerse yourself in the unique traditions and tastes of the ports of call you will visit. Sample fine wines from around the world or learn to make a new gourmet dish in a hands-on cooking class taught by our own Master Chefs or Culinary Guests.


Warm Salmon and Arugula Salad with Chickpeas and Tomatoes

(from A Taste of Elegance), Rudi Sodamin
Yield: 6 Servings

This main-dish salad is delicious warm or at room temperature. You can cut the recipe in half to serve six appetizer portions.

Ingredients

  • 6 tablespoons extra virgin olive oil, divided
  • 6 (5- to 6-ounce) salmon fillets
  • Salt and freshly ground pepper
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 ½ cups chopped fresh tomatoes
  • ¼ cup small black olives, such as niçoise, pitted if desired
  • Freshly grated orange zest from 1 orange plus 2 tablespoons fresh orange juice
  • Freshly grated lemon zest from 1 lemon plus 1 tablespoon fresh lemon juice
  • 1 tablespoon drained capers in brine
  • 6 fresh basil leaves, torn
  • 5 to 6 ounces arugula (about 8 cups), tough stems removed

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Season the salmon with salt and pepper. Add 3 fillets to the pan and cook until just opaque inside, about 3 minutes per side. Remove the salmon from the pan and place on a large plate. Repeat with the remaining fillets and another tablespoon of olive oil.

Wipe out the skillet with a paper towel. Heat the remaining 4 tablespoons olive oil over medium-high heat. Add the chickpeas, tomatoes, olives, zests, juices, capers, and basil. Season with salt and pepper. Cook, stirring, until heated through.

Divide the arugula among serving plates. Top with the chickpea mixture. Place a whole salmon fillet on top or, alternatively, flake salmon into pieces and place the pieces atop the chickpeas. Serve immediately.

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Articles by Susan Milne

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