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Title: Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts
Categories: Info Italian Fish Salmon
Yield: 4 Servings
| 2 | c | Canned chickpeas (ceci) -- |
| Drained and rinsed | ||
| 2 | Scallions -- sliced paper | |
| Thin | ||
| Juice and zest of 1 lemon | ||
| Salt and pepper to taste | ||
| 1 | ts | Fresh tarragon leaves -- |
| Chopped | ||
| 3 | tb | Extra virgin olive oil -- |
| Plus 1/4 cup | ||
| 2 | Ripe plum tomatoes -- in | |
| 1/8 | " cubes | |
| Reserving all juices -- | ||
| Discarding stems | ||
| 2 | tb | Black olive paste, |
| (Tapanade) -- recipe | ||
| Follows | ||
| 4 | tb | Red wine vinegar |
| 1 | lb | Salmon fillet, 1-inch thick |
| Cut into 4 pieces | ||
| Bones and scales removed -- | ||
| Skin intact | ||
| 4 | oz | Sunflower sprouts -- seeds |
| Removed |
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
Recipe By : Molto Mario
From: Vwbug@iadfw.Net Date: 26 Feb 97 Mastercook Recipes (Mailing List) Ä
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