Ingredients

• 6 tablespoons olive oil, divided
• 6 (5- to 6-ounce) salmon fillets (about 2 pounds)
• 2 cups chickpeas from two (15-ounce) cans, drained, rinsed
• 1 1/2 cups chopped tomatoes
• 1/4 cup (scant) Niçoise olives or other small black olives
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon salt-packed capers, rinsed, or drained capers in brine
• 1 tablespoon grated orange peel
• 1 teaspoon grated lemon peel
• 2 tablespoons fresh basil leaves, torn if large

Preparation

Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.

Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

Bon Appetit, May 2007