Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts

Recipe Ingredients

2 cups	474ml	Canned chickpeas - (ceci), drained, rinsed
2		Scallions - sliced paper thin
		Juice and zest of 1 lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Chopped fresh tarragon leaves
3 tablespoons	45ml	Extra-virgin olive oil - plus
1/4 cup	59ml	Extra-virgin olive oil
2		Ripe plum tomatoes - cut in 1/8" cubes, reserving all juices
2 tablespoons	30ml	Tapanade - (black olive paste), see * note
4 tablespoons	60ml	Red wine vinegar
1 lb	454g / 16oz	Salmon fillets - 1-inch thick
4 oz	113g	Sunflower sprouts - seeds removed (if an

Recipe Instructions

* Note: See the "Tapanade (Black Olive Paste)" recipe which is included in this collection.

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, Tapanade (Black Olive Paste), red wine vinegar and 1/4 cup extra virgin olive oil. Allow to stand 10 minutes before using.

Remove the bones and scales from the salmon leaving the skin intact. Cut salmon into 4 pieces. 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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5670)

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