Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts Recipe

Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts Recipe

Yield: 4 servings
Recipe 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: Chopped fresh tarragon,
Leaves,
3 tbsp: Extra virgin olive oil plus,
1/4 cup: ,
2: Ripe plum tomatoes, cut into
1/8: -inch 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,
Bones and scales removed,
Skin intact,
Cut into 4 pieces,
4 ounce: 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.

MOLTO MARIO SHOW #MB5670


Source from luhu.jp