Warm salad of steamed salmon~ ceci & sunflo
1 Servings
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 | Fresh tarragon leaves, chopped |
3 | tablespoons | Extra virgin olive oil, plus 1/4 cup |
2 | Ripe plum tomatoes, in 1/8\" 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, cut into 4 pieces |
Bones and scales removed, skin intact | ||
4 | ounces | Sunflower sprouts, seeds removed |
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.
Yield: 4 servings Posted to MC-Recipe Digest V1 # Recipe by: Molto Mario
From: "suechef@..." <suechef@...> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)