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