Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts with a Fresh Tomato and Black Olive Vinaigrette


Yield:
servings

CATEGORIES
Ingredients
  • 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 chopped fresh tarragon leaves
  • 3 tablespoons extra virgin olive oil plus 1/4 cup
  • 2 ripe plum tomatoes, cut into 1/8-inch cubes, reserving all juices, discarding stems
  • 2 tablespoons black olive paste, (Tapenade), recipe follows
  • 4 tablespoons red wine vinegar
  • 1 pound salmon fillet, 1-inch thick, bones and scales removed, skin intact, cut into 4 pieces
  • 4 ounces sunflower sprouts, seeds removed (if any)
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Warm Weather Potato Salad

    Recipe courtesy of Emeril Lagasse