Warm Salad Of Steamed Salmon~ Ceci & Sunflo Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Canned chickpeas, (ceci), drained and rinsed
2: Scallions, sliced paper thin
Juice and zest of 1 lemon,
Salt and pepper to taste,
1 tsp: Fresh tarragon leaves, chopped
3 tbsp: Extra virgin olive oil, plus 1/4 cup
2: Ripe plum tomatoes, in 1/8" cubes
Reserving all juices, discarding stems
2 tbsp: Black olive paste,, (Tapanade), recipe follows
4 tbsp: Red wine vinegar,
1 lbs: Salmon fillet, 1-inch thick, cut into 4 pieces
Bones and scales removed, skin intact
4 ounce: Sunflower sprouts, seeds removed
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.
Yield: 4 servings Posted to MC-Recipe Digest V1 #
Recipe by: Molto Mario
From: "suechef@sover.net"
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
Source from luhu.jp
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.
Yield: 4 servings Posted to MC-Recipe Digest V1 #
Recipe by: Molto Mario
From: "suechef@sover.net"
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
Source from luhu.jp