Instructions
1. Prep ingredients
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Set stove to medium-high, if using. In a small saucepan, combine golden raisins, 3 tablespoons vinegar, and 1 teaspoon sugar; bring to a simmer, then set aside of heat step 3. Trim stem end from zucchini; cut lengthwise into 1/2 inch thick planks. Finely chop 2 teaspoons garlic. Finely chop parsley leaves and stems. Drain and rinse chickpeas. Pat salmon dry.
2. Grill zucchini
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Preheat grill pan over medium-high, if using. Brush zucchini planks all over with oil and season with salt and pepper. Add zucchini to grill pan, then reduce heat to medium. Cook, covered, until slightly charred and crisp-tender, about 3 minutes per side. Transfer zucchini to a cutting board to cool.
3. Make chickpea salad
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Cut grilled zucchini into 1/2-inch pieces. In a large bowl, stir to combine zucchini, chickpeas. golden raisin mixture, 2 tablespoons oil, and 1 teaspoon each of the chopped garlic and ras el hanout. Season to taste with salt and pepper.
4. Make garlic crema
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In a small bowl, stir to combine all of the sour cream and remaining chopped garlic. Season to taste with salt and pepper. Set garlic crema aside until step 6.
5. Grill salmon
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In a small bowl, combine 1 tablespoon oil with 2 teaspoons harissa. Brush salmon on flesh side only with harissa oil and season with salt and pepper. Wipe grill grates or pan with oil, then add salmon, skin side up. Cook over medium heat, covered, until lightly charred and medium-rare, about 3 minutes per side (or longer for desired doneness)
6. Finnish & serve
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Serve grilled salmon alongside zucchini and chickpea salad and garlic crema. Enjoy!
