Warm Salad of Steamed Salmon

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.