Warm Salad Of Steamed Salmon, Ceci and Sunflower Sprouts
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 fresh tarragon leaves -- chopped...
Ingredients
- 2cups canned chickpeas (ceci) -- drained and rinsed
- 2scallions -- sliced paper thin
- 3tablespoons extra virgin olive oil -- plus 1/4 cup
- 2ripe plum tomatoes -- in 1/8" cubes
- 4tablespoons red wine vinegar
- 1poundsalmon fillet, 1-inch thick -- cut into 4 pieces
Directions
- 1
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 t
- 2
Meanwhile, mix chickpeas with scallions, lemon juice and zest, salt and pepper, tarragon leaves and 3 tablespoons extra virgin olive oil and
- 3
In a small bowl, mix plum tomatoes, olive paste, red wine vinegar and 1/4 cup extra virgin olive oil
- 4
Allow to stand 10 minutes before using
- 5
Place salmon pieces skin side up on steamer rack and place in steamer
- 6
Cover and steam 3 to 4 minutes for medium rare, more if desired
- 7
While fish is steaming, toss sunflower sprouts with ceci beans to dress
- 8
Check for seasoning with salt and divide among 4 plates