Ingredients
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
1/4 cup harissa
3 tablespoons tomato paste
1 cup store-bought low-sodium or Homemade Fish Stock or chicken stock
1 sweet potato, peeled, halved lengthwise, and sliced 1/2 inch thick
1 small head cauliflower (about 1 1/4 pounds), cut into florets
1 zucchini, cut into 2-inch sticks (about 3/4 inch thick)
1 summer squash, cut into 2-inch sticks (about 3/4 inch thick)
Coarse salt
1 can (15 ounces) chickpeas, drained
4 or 6 skin-on salmon steaks (6 to 8 ounces each)
Cayenne pepper
1/4 cup fresh cilantro
Preparation
Heat oil and garlic in a large stockpot over medium heat for 30 seconds. Add harissa and tomato paste. Cook, stirring, until combined, 1 to 2 minutes. Whisk in stock, and bring to a simmer.
Add sweet potato, cauliflower, zucchini, and squash to pot; season with 1/2 teaspoon salt. Steam, covered, until vegetables are al dente, 12 to 15 minutes.
Add chickpeas to pot. Season each salmon steak on both sides with salt and 1/4 teaspoon cayenne pepper. Secure ends of each steak together with a toothpick or wooden skewer. Lay salmon on top of vegetables. Steam, covered, until salmon is slightly firm to the touch, 8 to 10 minutes. Sprinkle with cilantro.
