INGREDIENTS
SALMON
2 tablespoons olive oil, plus more
1 15.5-oz. can chickpeas, rinsed
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 garlic clove, thinly sliced
1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped
1 teaspoon honey
4 6-oz. skinless salmon fillets
VINAIGRETTE AND ASSEMBLY
½ small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon honey
Kosher salt and freshly ground black pepper
¼ cup olive oil
¼ cup vegetable oil
2 tablespoons capers, rinsed, patted dry