Title: Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts
Categories: New, Text, Import
Yield: 1 Servings

2 c Canned chickpeas (ceci),
-drained and rinsed
2 Scallions, sliced paper thin
1 Lemon, Juice and zest of
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
Posted to MC-Recipe Digest V1 #335

Recipe by: Molto Mario

From: "suechef@sover.net"

Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)