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How To make Warm Salad Of Steamed Salmon, Ceci and Sunflower Sprouts

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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.

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