Recipe courtesy of Mario Batali
Save Recipe Print
Yield:
servings

Ingredients

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 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.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Salmon Cakes

Recipe courtesy of Ina Garten

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Crunchy Noodle Salad

Recipe courtesy of Ina Garten

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

Salmon with Brown Sugar and Mustard Glaze

Recipe courtesy of Bobby Flay

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Caesar Salad

Recipe courtesy of Wolfgang Puck

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.