Mike Garten

Salmon with Grilled Eggplant and Chickpea Croutons

Name: Salmon with Grilled Eggplant and Chickpea Croutons
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 3 Tbsp plus 1 tsp olive oil, divided; 1 small onion, finely chopped; 2 cloves garlic, pressed, divided; Kosher salt; 1 c. chickpea flour; 1 tbsp. lemon zest plus 2 tsp lemon juice; 2 medium eggplants (about 12 oz each); 1 1/4 lb. skinless salmon fillet, cut into 4 pieces; 1/4 c. plain full-fat yogurt; 1 c. mint leaves, torn; 2 tbsp. chopped chives

By The Good Housekeeping Test KitchenPublished: Aug 9, 2019

Yields:

4 serving(s)

Total Time:

1 hr 15 mins

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A toasty crouton, made of chickpeas instead of bread, makes this satisfying dinner gluten-free.

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Ingredients

3
Tbsp plus 1 tsp olive oil, divided
1
small onion, finely chopped
2
cloves garlic, pressed, divided
Kosher salt
1 cup
chickpea flour
1 Tbsp.
lemon zest plus 2 tsp lemon juice
2
medium eggplants (about 12 oz each)
1 1/4 lb.
skinless salmon fillet, cut into 4 pieces
1/4 cup
plain full-fat yogurt
1 cup
mint leaves, torn
2 Tbsp.
chopped chives

Directions

1. Step 1Line 41/2- by 81/2-inch loaf pan with parchment, leaving overhang on two long sides. Heat 1 tablespoon oil in large saucepan on medium. Add onion, half of garlic and 1/4 teaspoon salt and cook, stirring occasionally, until tender, 5 minutes. Add 2 cups water and bring to a boil. While whisking, slowly stream in chickpea flour and whisk vigorously, off of heat, until mostly lump-free.
2. Step 2Transfer mixture to food processor with lemon zest and puree, gradually adding 1 tablespoon oil until completely smooth. Immediately transfer to prepared pan and smooth top. Cover with another piece of parchment and another loaf pan and press with heavy object. Refrigerate until firm, 30 minutes to 1 hour.
3. Step 3 Meanwhile, heat grill to medium-high. Cut chickpea mixture into 1/2-inch cubes. Heat 1 teaspoon oil in small skillet and cook in 2 to 3 batches, turning occasionally, until browned, 3 to 5 minutes. Transfer to paper towel to drain.
4. Step 4Slice eggplants lengthwise, 1/2 inch thick. Brush eggplant slices with remaining tablespoon oil, season with a pinch salt, and grill until tender and lightly charred, 3 to 4 minutes side. Season salmon with 1/4 teaspoon each salt and pepper, add to grill along with eggplant, and grill until opaque throughout, 3 to 5 minutes per side. Transfer to plates.
5. Step 5In small bowl, whisk together yogurt, lemon juice, remaining garlic, and pinch salt. Drizzle yogurt sauce over eggplant and sprinkle with chickpea croutons, mint, and chives. Serve with grilled salmon.