Recipe: Walnut Crusted Salmon with Stewed Chickpeas and Kale

WALNUT CRUSTED SALMON
WITH STEWED CHICKPEAS AND KALE

"Plan ahead and make the tasty walnut crust mixture at least two hours ahead of dinnertime. The kale and chickpeas may be cooked up to a day in advance, and it seems to gain in flavor when reheated. When guests arrive, all you need to do is bake the fish just before serving. Oven-Dried Walnut Tomatoes are a perfect accompaniment to the salmon and stewed vegetables."



3/4 cup walnut pieces
1/4 cup (1 stick) butter
8 teaspoons dry bread crumbs
1 1/2 tablespoons chopped chives
Pinch salt
Pinch pepper
6 salmon fillets, 4 ounces each, skin removed if desired
Stewed Chickpeas and Kale (recipe follows)
Oven-Dried Walnut Tomatoes Recipe (optional, for serving)

TO MAKE THE CRUST MIXTURE:
Put the walnuts and butter in a food processor and process until the nuts are finely ground, stopping once or twice to scrape down the sides of the container. Add the bread crumbs, chives, and pinch each of salt and pepper, and process until blended. Scrape into a small bowl, then cover and refrigerate for at least 2 hours, or overnight if you wish.

WHEN YOU ARE READY TO SERVE:
Preheat the oven to 400 degrees F. Coat a large baking pan with nonstick cooking spray.

Season the salmon fillets lightly on both sides with salt and pepper and place them, skin-side-down, in the baking pan. Using your fingers, press and pat 2-3 tablespoons of the walnut crust mixture in a thin layer over each piece of salmon.

Bake the salmon for 15-18 minutes, until the crust has browned lightly around the edges.

TO SERVE:
Spoon the chickpeas and kale mixture into warm bowls or plates, then top with a piece of walnut-crusted salmon. Serve with Oven-Dried Walnut Tomatoes, if desired.

STEWED CHICKPEAS AND KALE

1 1/2 heads kale (about 3/4 pound total), tough stems removed
1 1/2 tablespoons olive oil
2 to 3 cloves garlic, diced
1/4 teaspoon dried red pepper flakes (or more, if you like spice)
Salt and ground black pepper
1 cups chicken stock
1 1/2 cups cooked chick peas (garbanzo beans), or one
1 (15 ounce) can garbanzo beans, rinsed and drained

Wash the kale leaves and drain them, then cut the leaves into strips about an inch wide. Set aside.

Heat the olive oil in a large, deep pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, for a minute or two, until the garlic begins to brown. Add the kale and season lightly with salt and pepper. Stir and toss to coat the kale with the oil and garlic mixture, then cook about 5 minutes, stirring often, until it begins to wilt.

Add 1/2 cup of the chicken stock then cover the pan and cook over medium-high heat, stirring once or twice, for 15 minutes.

Add the chickpeas and the remaining 1/2 cup of chicken stock. Cover and continue cooking over medium heat, stirring occasionally, 15-20 minutes more, until the chick peas and kale are very tender.

If made ahead of time, cool to room temperature, then cover and refrigerate. Reheat before serving.

Makes 6 appetizer portions
Created by Chef Alex Stratta
Source: California Walnut Commission