AQUAGRILL'S FALAFEL-CRUSTED SALMON

Aquagrill's Falafel-Crusted Salmon image

This is the signature dish at New York City restaurant Aquagrill. It is served with hummus and salad in a lemon coriander vinaigrette. You may have some crust mixture left over; freeze extra to use later, or try it on chicken. This recipe is also kosher and gluten-free.

Provided by blucoat

Categories Lemon

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

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Ingredients

1 large cucumber, peeled, seeded and thinly sliced
3 plum tomatoes, peeled, seeded, and cut in thin wedges
4 (6 -7 ounce) boneless skinless salmon fillets
2 -3 teaspoons vegetable oil
1 cup cooked drained chickpeas
1/2 medium russet potato, peeled and finely chopped (1/2 cup)
1/2 cup coarsely chopped flat leaf parsley
1/2 cup chopped leeks or 1/2 cup green onion
4 tablespoons butter, cut in pieces
1/2 cup dried breadcrumbs
1 teaspoon ground coriander
1 teaspoon ground cumin
salt and black pepper
1 cup cooked drained chickpeas
1/4 cup tahini (sesame seed paste)
1/2 cup fresh lemon juice
3 tablespoons olive oil
2 -3 garlic cloves, peeled
1/3 cup fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon sugar
1/3 cup olive oil

Steps:

For the falafel crust, combine the chickpeas, potato, parsley, leek and/or green onions and butter in a food processor and pulse until the mixture is finely chopped and well mixed. Add the bread crumbs, coriander and cumin and pulse to mix. Add salt and pepper to taste. Transfer to a bowl and set aside.
For the hummus, wipe out the food processor bowl. Add the chickpeas, tahini, lemon juice, olive oil and garlic. Process until smooth, then season to taste with salt and pepper. Transfer the hummus to a bowl, cover and chill until needed.
Combine the vinaigrette ingredients in a large bowl and whisk to mix. Season to taste with salt and pepper. Add the cucumber and tomato and toss well. Chill until needed.
Preheat the broiler and set the oven rack 4 to 6 inches below the element. Season the salmon fillet pieces with salt and pepper. Heat the oil in a heavy ovenproof skillet, preferably nonstick. When hot, add the salmon and sear until browned, 1 to 2 minutes per side. Spread the top of each fillet piece with some of the falafel crust mixture, transfer the skillet to the oven and broil the salmon until the crust is bubbly and the salmon is cooked to taste, about 2 minutes for medium or 3 to 4 minutes for well done. (If the crust is browned before the salmon is cooked, turn off the broiler, close the oven door and let the salmon sit for a minute or two to continue cooking.).
To serve, spoon some of the hummus onto the center of individual plates and spoon the tomato and cucumber salad around. Set the salmon pieces on the hummus and serve right away.

Nutrition Facts : Calories 894.8, Fat 58.7, SaturatedFat 14.1, Cholesterol 108, Sodium 637.7, Carbohydrate 49.9, Fiber 9.3, Sugar 5.3, Protein 46