2 tsp Kosher salt
zest and juice of 1 lemon
1 tsp honey
2 tsp smoked paprika
1 tsp ground cumin
1/2 cup cilantro
finely minced
1/2 cup mixed herbs
(parsley, oregano, thyme, etc.) finely minced
2 each shallots
finely minced
3 each garlic cloves
finely minced
1/4 tsp cayenne
1/2 cup olive oil
2 lbs fresh salmon (or trout)
rice bran oil
Kosher salt and black pepper
2 cups dried chickpeas
soaked overnight
rice bran oil for frying
For the Charmoula
Mix all ingredients together in a small bowl. Set aside until ready to serve.
For the Salmon
Cube the salmon into large bite-sized pieces and lightly coat with rice bran oil. Season lightly with salt and pepper, and chill until ready to cook. Preheat a non-stick pan with 1 Tbsp of rice bran oil over medium-high heat until just smoking. Toss in the salmon and gently brown on two sides until cooked medium. Turn onto a plate and set aside until ready to assemble.
For the Chickpeas
Preheat fryer to 350F (or use a large pot with 2 inches of oil). Dry the chickpeas thoroughly and use a sieve to fry until golden. Remove to a bowl and toss lightly with salt.
To Serve
Use a wok spoon or small dish to serve each bite. Place a cube of salmon, drizzle with charmoula, then garnish with fried chickpeas.
Special Equipment
Fry pot, fry basket, and oil