| 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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