Salmon with Chickpea Mash

Salmon
4 skinless centre-cut salmon fillets
Pinch each salt and pepper
2 Tbsp grainy mustard
2 tsp maple syrup

Chickpea Mash
1 cup dried chickpeas
1 bay leaf
1 whole clove
2 Tbsp lemon juice
1 clove garlic, grated or pressed
1/2 tsp salt
pinch cayenne pepper

Rinse chickpeas; soak overnight in 3 times their volume of water. (Or, for quick-soak method, bring chickpeas and water to boil  in medium saucepan; boil over medium-high heat for 2 minutes. Remove from heat; cover and let stand for one hour.) Drain.

In saucepan, cover chickpeas with six cups water. Add bay leaf  and clove; bring to a boil. Reduce heat, cover and simmer until chickpeas are tender, 25-45 minutes. Drain reserving 1/2 cup of the cooking liquid. Discard bay leaf and clove.

In a large bowl, mash together reserved liquid, lemon juice, garlic, salt and cayenne pepper to preferred consistency.

Salmon

Preheat oven to 350 F. Place salmon in oven safe baking dish. Season with salt and pepper. In a small bowl combine grainy mustard and maple syrup. Spread over individual salmon pieces and bake until salmon is tender and flaky, about 30 minutes.

Serve over bed of chick pea mash with steamed spinach or other in season vegetable. (We used Swiss chard).

The salmon was delicious and the kids agreed that if I mash the chickpeas more and add a little more seasoning, I can make them again too :o).