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CATEGORY CUISINE TAG YIELD
Grains Import, New, Text 1 Servings

INGREDIENTS

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 t Fresh tarragon leaves
chopped
3 T Extra virgin olive oil, plus
1/4 cup
2 Ripe plum tomatoes, in 1/8"
cubes reserving all
juices discarding stems
2 T Black olive paste
Tapanade recipe
follows
4 T 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

INSTRUCTIONS

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" <suechef@sover.net>
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 708
Calories From Fat: 188
Total Fat: 21.1g
Cholesterol: 376.5mg
Sodium: 2428.8mg
Potassium: 2214.7mg
Carbohydrates: 11.5g
Fiber: 8.3g
Sugar: 1.1g
Protein: 120.9g


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