Salmone Recipe

Prepare ingredients: drain and rinse canned chickpeas. Reserve 2–3 tablespoons of the liquid from the can if available; otherwise use cold water.

In a food processor combine chickpeas, 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 garlic clove (peeled), 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper.

Process until smooth, scraping down the sides as needed. With the motor running, drizzle in reserved chickpea liquid or cold water, 1–2 tbs at a time, until the purée reaches a silky, spreadable consistency (about 1–2 tbs total). Taste and adjust seasoning with more salt, lemon, or olive oil.

Transfer purée to a bowl and keep warm or at room temperature. Reheat gently if serving warm by briefly microwaving or setting in a warm water bath; the purée should be loose enough to spread easily on the plate.

Make black garlic oil: in a small blender or with an immersion blender combine 4 black garlic cloves and 1/2 cup neutral oil. Blend until smooth and emulsified, about 30–45 seconds. If mixture is too thick, add 1–2 tsp more oil.

Strain the oil through a fine-mesh sieve if you want a clear oil; otherwise reserve as a textured purée-style oil. Stir in 1 tsp lemon zest and season with a pinch of salt.

Place oil in a squeeze bottle or small bowl for dotting on finished plates. Reserve toasted chickpeas or crushed pistachios for sprinkling and keep microgreens ready for garnish.

Prepare chicory: trim the stem ends and halve the Belgian endive lengthwise. If using radicchio or frisée, coarsely chop or leave whole for visual interest.

In a small bowl whisk together 1 tbs olive oil, 1 tbs fresh lemon juice, 1/2 tsp honey, 1/4 tsp sea salt and 1/4 tsp black pepper until emulsified.

Toss the chicory and optional greens with the dressing lightly just before plating so leaves remain crisp.

Pat the salmon fillets dry with paper towel. Score the skin lightly in 2–3 places (careful not to cut into flesh) to prevent curling. Season both sides generously with 2 tsp sea salt and 1 tsp freshly ground black pepper, pressing the seasoning into the flesh.

Heat a large heavy skillet (preferably cast-iron) over medium-high heat until very hot. Add 2 tbs olive oil and swirl to coat.

Place salmon fillets skin-side down in the skillet, spacing them apart. Press each fillet gently with a spatula for 10–15 seconds to ensure full skin contact and prevent buckling.

Cook undisturbed for 4–5 minutes, until the skin is deeply golden and crisp and the fish is cooked about two-thirds of the way up the side. Reduce heat to medium-low, add 1 tbs unsalted butter to the pan and carefully flip the fillets.

Spoon melted butter and pan oil over the tops for 30–60 seconds to finish cooking to medium (internal temperature 50–52°C / 122–125°F) or longer if you prefer medium-well. Remove salmon to a warm plate and rest for 2 minutes.

On each plate spread about 1/2 cup of chickpea purée in a smear using the back of a spoon to create an oval bed.

Place a dressed chicory half or a small cluster of the chicory salad on one side of the purée to add height and bitterness contrast.

Set a salmon fillet, skin-side up, on the purée so the crisp skin is visible.

Dot the black garlic oil around the plate and drizzle a small amount over the salmon (use sparingly — black garlic oil is intensely flavored).

Scatter toasted chickpeas or crushed pistachios around the plate for crunch and sprinkle microgreens or parsley on top of the salmon for freshness.

Finish with a light grind of black pepper and, if desired, a small flake of sea salt on the skin. Serve immediately.