Nonstick oil spray or olive oil
4 cups (2 ounces) baby arugula
4 watermelon radishes, trimmed and thinly sliced
4 (4-ounce) Alaska salmon fillets, frozen
1/2 cup extra virgin olive oil
1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
2 teaspoons dried oregano
2 teaspoons garlic, minced
1 teaspoon kosher salt
3 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
Freshly ground pepper
1. Heat your grill to 400ºF. Divide washed arugula and watermelon radishes between 4 plates and set aside.
2. Rinse seafood under cold water to remove any ice glaze and pat dry with paper towel. Tear an 18-inch-wide sheet of foil, so that it's 4 inches longer than the fish. Spray-coat the dull side of foil and place seafood on foil, if using skin-on fillets, place skin-side down first. Brush both sides of fish with oil. Bring sides of foil together and fold over several times to seal; roll up ends to form a packet. Place packet on grill, seam-side down, and cook for 8 to 10 minutes. Remove packet from grill; open and add salt and pepper to taste. Crimp foil loosely to close and return packet to grill, seam-side up. Cook an additional 8 to 10 minutes. Remove from heat just as soon as seafood is opaque throughout. Place one salmon fillet on each plate atop the arugula.
3. While the fish is cooking, heat the oil in a medium skillet over medium-high heat. Add the chickpeas, oregano, garlic, and salt. Cook the chickpeas, stirring occasionally, until crispy and starting to crackle, about 8 to 10 minutes. Remove from heat and use a slotted spoon to divide chickpeas among the 4 plates of salmon.
4. Whisk lemon juice and zest into remaining oil in pan, then drizzle heaping tablespoon or so over the salmon and arugula on each plate. Season with freshly ground pepper and additional salt if needed, and serve.