Warm Salad of Steamed Salmon
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chickpeas (garbanzo beans)
|
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1 | teaspoon |
tarragon leaves
|
|
| 3 | tablespoons |
olive oil
|
|
| 2 | each |
italian plum (roma) tomatoes
cubed |
|
| 4 | tablespoons |
red wine vinegar
|
|
| 1 | pound |
salmon fillets
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chickpeas (garbanzo beans)
|
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 5 | ml |
tarragon leaves
|
|
| 45 | ml |
olive oil
|
|
| 2 | each |
italian plum (roma) tomatoes
cubed |
|
| 6E+1 | ml |
red wine vinegar
|
|
| 453.6 | g |
salmon fillets
quartered |
|
Directions
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 ¼ 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.
