Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts

* Exported from MasterCook *

Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 pound 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 1/4 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



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