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.


Swathi said...

The recipe of skordalia looks delicious it is new to me. I love tomato and cucumber salad. Hope you are fine, there is no major effect of tsunami.

Sophie from Sophies Foodie Files said...

Ooooh waw, Claudia!! I learned something new today!! I had never heard of skordalia before until now, but you explained it very well!

The whold dish comes together here on this plate! I love every component so beautifully combined!!

This must taste awesome!! I must make this soon!


Claudia said...

Thanks Sophie and Swathi, the tsunami was very minor here, mainly some waves over the breakwater in Kona (other side of the Island from us) but at least no one hurt. We're praying for the people in Japan however.

Kankana said...

This looks like a perfect comforting dnner!

Rachel said...

Just checking in to see how you fared during yesterday's cataclysmic events and glad to hear things were not dangerous for you. Was thinking of you and Deb at Kahakai Kitchen.

Joanne said...

I've made symon's purely chickpea skordalia but I definitely love the sound of a chickpea/potato mix! Perfect with the salmon!

tigerfish said...

I have never heard of skordalia! It really completes the salmon and salad, making it a complete meal :)

Winnie said...

Thank you for your yummy submission to WHB #274. The round up is now posted: