Warm salad of steamed salmon, ceci and sunflower sprouts

Yield: 4 servings

Measure Ingredient
2 cups Canned chickpeas (ceci),
\N \N Drained and rinsed
2 \N Scallions, sliced paper thin
\N \N Juice and zest of 1 lemon,
\N \N Salt and pepper to taste
1 teaspoon Chopped fresh tarragon
\N \N Leaves
3 tablespoons Extra virgin olive oil plus
2 \N Ripe plum tomatoes, cut into inch cubes, reserving all
\N \N Juices,
\N \N Discarding stems
2 tablespoons Black olive paste,
\N \N (Tapanade), recipe follows
4 tablespoons Red wine vinegar
1 pounds Salmon fillet, 1-inch thick,
\N \N Bones and scales removed,
\N \N Skin intact,
\N \N Cut into 4 pieces
4 ounces Sunflower sprouts, seeds
\N \N Removed (if any)

¼ C

Set up steamer by placing 2 inches water in large pan with cover and bring to a boil.

Meanwhile, mix chickpeas with scallions, lemon juice and zest, salt and pepper, tarragon leaves and 3 tablespoons extra virgin olive oil and allow to stand. In a small bowl, mix plum tomatoes, olive paste, red wine vinegar and ¼ cup extra virgin olive oil. Allow to stand 10 minutes before using. Place salmon pieces skin side up on steamer rack and place in steamer. Cover and steam 3 to 4 minutes for medium rare, more if desired. While fish is steaming, toss sunflower sprouts with ceci beans to dress. Check for seasoning with salt and divide among 4 plates. Remove hot salmon from steamer, place one piece on a plate, spoon 3 tablespoons vinaigrette around on each plate and serve.


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