Warm salad of steamed salmon, ceci and sunflower sprouts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Canned chickpeas (ceci), |
| Drained and rinsed | ||
| 2 | Scallions, sliced paper thin | |
| Juice and zest of 1 lemon, | ||
| Salt and pepper to taste | ||
| 1 | teaspoon | Chopped fresh tarragon |
| Leaves | ||
| 3 | tablespoons | Extra virgin olive oil plus |
| 2 | Ripe plum tomatoes, cut into inch cubes, reserving all | |
| Juices, | ||
| Discarding stems | ||
| 2 | tablespoons | Black olive paste, |
| (Tapanade), recipe follows | ||
| 4 | tablespoons | Red wine vinegar |
| 1 | pounds | Salmon fillet, 1-inch thick, |
| Bones and scales removed, | ||
| Skin intact, | ||
| Cut into 4 pieces | ||
| 4 | ounces | Sunflower sprouts, seeds |
| Removed (if any) | ||
Directions
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.
MOLTO MARIO SHOW #MB5670