| 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)
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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