Name: Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts
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 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

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CATEGORY	CUISINE	TAG	YIELD
Grains		New, Text, Import	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	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

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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