Warm salad of steamed salmon~ ceci & sunflo

1 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 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

Directions

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)

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