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  • Poached Salmon and Chickpeas in Three Ways featuring Spanish Olive Oil

    Ingredients

    For the Salmon

    4 portions

    • Ingredients
      Amount
    • Skuna Bay Salmon, boneless, skinless filet, cut into 4 oz. portions
      16 oz.
    • Salt
      as needed
    • Garlic cloves, peeled
      3 ea.
    • Thyme
      1 bu.
    • Lemon, zest and juice of, juice reserved
      2 ea.
    • Coriander seeds, toasted
      1 Tbsp.
    • Bay leaf
      2 ea.
    • Spanish extra-virgin olive oil
      2 1/2 cups

    For the Canned Chickpeas

    • Ingredients
      Amount
    • Spanish extra-virgin olive oil
      3 Tbsp.
    • Shallots, peeled and diced
      2 ea.
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Garlic cloves, peeled and diced
      2 ea.
    • Red pepper flakes
      1/2 tsp.
    • Cumin
      1/2 tsp.
    • Chickpeas, canned, rinsed in cold water
      4 Tbsp.
    • Water
      2 Tbsp.
    • Parsley, finely chopped
      2 Tbsp.

    Poached Egg

    • Ingredients
      Amount
    • Egg, large
      2 ea.

    Socca

    • Ingredients
      Amount
    • Chickpea flour
      2 cups
    • Water
      4 cups
    • Spanish extra-virgin olive oil
      8 Tbsp.
    • Eggs, beaten
      2 ea.
    • Salt
      as needed

    • Ingredients
      Amount
    • Chickpeas, fresh, peel, pod removed
      4 Tbsp.

    • Ingredients
      Amount
    • Maldon salt
      as needed

    Method

    For the Socca:

    1. Preheat oven to 350°F.
    2. In a medium bowl whisk in the flour, water, Spanish olive oil, eggs and salt. Let rest for 30 minutes.
    3. Line ½ sheet pan with parchment paper and coat evenly with Spanish olive oil including all edges of the sheet pan.
    4. Pour batter into the center of the prepared sheet pan, tilt pan until evenly distributed over the entire sheet pan.
    5. Bake the socca for 10 to 12 minutes. Once cooked the socca should be fairly flexible in the middle but crispy on the edges.
    6. Remove from sheet pan and parchment paper, slice and serve.

    For the Salmon:

    1. Allow salmon to come to room temperature, season generously with salt.
    2. Place the aromatics: garlic, thyme, lemon zest, coriander and bay leaves, in cheesecloth, and tie into a sachet.
    3. Add Spanish olive oil and sachet to a straight sided sauté pan. Bring to medium heat, about 150°F, then remove from heat and allow to sit for 15 minutes.
    4. Add salmon fillet to the pan with Spanish olive oil. Allow the fish to cook slowly for 20 to 30 minutes away from heat. Remove fish using a fish spatula.

    For the Canned Chickpeas

    1. Add 1 tablespoon of Spanish olive oil to a small heavy-bottomed saucepan over medium heat.
    2. Add shallots, season with salt and pepper, cook gently until softened, no color, about 3 minutes.
    3. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and stir to combine. Let sizzle without browning for approximately 1 minute.
    4. Add chickpeas, let them heat through. With a fork or wooden spoon, crush about ½ of the chickpeas. Stir well, taste and adjust seasoning.
    5. Add 2 tablespoons of water, or bean cooking liquid reserved. Let mixture simmer briskly for a minute or two.
    6. Stir in reserved lemon juice to taste and 2 tablespoons Spanish olive oil. Add parsley chiffonade and mix well.

    For the Poached Egg

    1. Place fridge temperature egg in 167°F/75°C water using an immersion circulator, cook for 13 minutes. If you are using a room-temperature eggs, the cooking time will be slightly shorter.

    For the Fresh Chickpeas

    1. Bring a small pot of water to boil over high heat.
    2. Peel and remove chickpeas from pod. Just before blanching the chickpeas, add 1 tablespoon of salt to the boiling water. Salt helps maintain color and improve flavor, but it may be omitted if you wish.
    3. When the vegetables are done, quickly remove them from the boiling water with a slotted spoon and plunge them into the ice bath to stop the cooking process.
    4. Sauté in 1 teaspoon of Spanish olive oil, salt and pepper to taste. Reserve and keep warm.

    To Finish

    1. On warm plate, place ¼ of smashed chickpeas and place 1 portion of salmon in middle of plate followed by ½ a poached egg, place socca on side of plate next to salmon, garnish with 1 tablespoon of fresh chickpeas.
    2. Add a pinch of maldon sea salt and drizzle generously with Spanish olive oil.