Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          canned chickpeas -- (ceci), drained,
                        -- rinsed
   2                    scallions -- sliced paper thin
                        juice and zest of 1 lemon
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      teaspoon      chopped fresh tarragon leaves
   3      tablespoons   extra-virgin olive oil -- plus
     1/4  cup           extra-virgin olive oil
   2                    ripe plum tomatoes -- cut in 1/8" cubes,
                        -- reserving all
                        -- juices
   2      tablespoons   tapanade -- (black olive paste),
                        -- see * note
   4      tablespoons   red wine vinegar
   1      pound         salmon fillets -- 1-inch thick
   4      ounces        sunflower sprouts -- seeds removed (if
                        -- an

Preparation:

* Note: See the "Tapanade (Black Olive Paste)" recipe which is included in this collection. 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, Tapanade (Black Olive Paste), red wine vinegar and 1/4 cup extra virgin olive oil. Allow to stand 10 minutes before using. Remove the bones and scales from the salmon leaving the skin intact. Cut salmon into 4 pieces. 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. Comments: The original recipe title as listed is"Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts With A Fresh Tomato And Black Olive Vinaigrette". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5670)