Sockeye Salmon with Crispy Chickpeas and Herb Cream Sauce

Crispy, spicy chickpeas and peppers create a full circle flavor profile for our delicious wild caught Sockeye salmon. Crispy chickpeas are packed with flavor and incredibly easy to make. In this dish specifically, they add both additional flavor and a texture element. A great pairing with wild caught Sockeye salmon. 

Sockeye Salmon with Crispy Chickpeas and Herb Cream Sauce

Servings: 4

Author: Chef David LaForce

Ingredients

For the salmon

• 4 (6 oz) Popsie Sockeye salmon portions
• Salt and pepper
• Olive oil

For the crispy chickpeas with peppers

• 1 (15oz can) Chickpeas, drained
• 1 tsp Ground Cumin
• ½ tsp Ground Coriander
• ¼ tsp Ground Turmeric
• ¼ tsp Ground Cayenne
• ½ tsp Garlic Powder
• 1 Red Pepper, sliced
• 1 Large Shallot, sliced
• 4 Garlic Cloves, crushed

For the herb cream sauce

• 1 tbsp Butter
• 1 Shallot, diced
• 2 Garlic Cloves, diced
• ½ cup Dry White Wine
• ½ cup Chicken Broth
• 1 cup Cream
• ½ cup Parmesan, freshly grated
• 1 tbsp Each of Various Herbs (I used, Thyme, Rosemary and Oregano)

Directions

For the salmon

1. Bring the salmon to room temperature. Meanwhile cut a sheet of parchment paper to fit inside a large non-stick skillet.
2. Pat the fish dry. Moisture is the enemy of a good sear. Season with salt and pepper.
3. In the skillet over medium-high heat add olive oil and heat for 1 minute. Place the sheet of parchment paper down and add some additional olive oil.
4. Place the salmon, skin side down, and cook until the skin has turned golden.
5. Turn the fish over with a spatula. Cook until it feels firm to the touch, about 3 minutes.
6. Transfer to a towel-lined plate to remove any excess oil before serving.

For the crispy chickpeas with peppers

1. Preheat oven to 450° with a rack on the top and the bottom.
2. In a bowl, toss the chickpeas with olive oil, cumin, coriander, turmeric, cayenne and garlic powder. Season with salt and pepper. Place on a parchment lined baking sheet.
3. In a separate bowl, toss the red pepper, shallots and garlic with olive oil. Season with salt and pepper. Place on a separate parchment lined baking sheet.
4. Place in the oven with peppers on the top rack and the chickpeas on the bottom. Cook for 10 minutes. Rotate baking sheets and cook for an additional 5 minutes.

For the herb cream sauce

1. In a sauté pan over medium heat, melt the butter. Cook the shallot and garlic until just starting to color.
2. Add wine and turn up the heat. Bring to a simmer. Cook until almost all the liquid is reduced.
3. Add the chicken stock and cream. Simmer until reduced slightly and thickened (about 3 minutes).
4. Add parmesan and herbs. Taste for seasoning.