Salmon Topped Skordalia, with Greek Tomato and Cucumber Salad

The Skordalia started out to be Hummus.  But, somewhere between the internet and Michael Symon, it morphed into a potato, garlic, lemon and chickpea thing, with the catchy name, Skordalia.  I love the sound of that.  Like some sort of Greek flower.  Mr. Symon says that there are two types of skordalia sauces in Greece.  One made with potatoes and garlic and the other with day-old breadcrumbs, almonds and garlic.  He likes the second, and folds in chickpeas to give it texture.  Well, for some strange reason (maybe because of what I had available) the first option sounded like just the thing.  Keeping to the beans added in.  Traditionally, this is served with fried fish, and since I had salmon planned, I said to myself, perfecto!

These beans after soaking overnight for hummus, and with a slight change in plan, were destined to become something new and different.  Something wonderful.  The garbanzos (ceci or chickpeas) cook for an hour or so - til tender.  Note that a cup of dry swells to almost 2 cups, then when cooked, to a wee bit over 2 cups.

I pureed them, though not completely smooth, with the garlic, lemon juice and olive oil, then rough mashed the potatoes before adding them in, and they provided my texture, rather than the chickpeas.

Skordalia of Chickpeas and Potatoes

2 cups cooked chickpeas
3-4 cloves garlic
1 cup cooked, peeled new potatoes
1 teaspoon kosher salt
juice of 2 lemons
1/4 cup olive oil
red pepper flakes, several good shakes
2 tablespoons flat-leaf parsley, chopped

Taste as you go.  Garlic cloves can be quite large, or very tiny.  You may love lots of garlic (I do) or want to go easy, have better breath, etc.  Whir up the chickpeas with garlic, lemon juice, salt, red pepper, and olive oil.  Taste.  Add more of whatever.  Mash up the potatoes for as smooth a texture as you want, and fold in. Taste again.  Set aside while you fry up your fish and make the salad.

Greek Tomato and Cucumber Salad

1 tomato, cut into small dice
1 small cucumbers, sliced thinly
2 tablespoons fresh mint, sliced
6 or so black Kalamata olives, halved
juice of 1/2 lime
1/4 cup olive oil
1/4 cup watercress leaves
kosher salt and pepper to taste

This was a wonderful combination of flavors, the Skordalia, laced with lemon, garlic and parsley and a beautiful piece of salmon, seared to perfection on both sides, topped with some lightly toasted, chopped macadamia nuts and a bit of grated lemon zest.  The Greek salad was a tangy, fresh foil to the rich fish and Skordalia.  I'm linking it to Week-end Herb Blogging, hosted this week by Winne of Healthy Green Kitchen.