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

  • 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)
  • 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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