Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts

Course : Italian
Serves: 4
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2 cups canned chickpeas -- (ceci), drained, rinsed
2 medium scallions -- sliced paper thin
1 medium juice and zest of 1 lemon
1 teaspoon salt -- to taste
1 teaspoon 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 medium ripe plum tomatoes -- cut in 1/8 inch cubes, reserving all juices
2 tablespoons tapanade -- (black olive paste)
4 tablespoons red wine vinegar
1 pound salmon fillets -- 1-inch thick
4 ounces sunflower sprouts -- seeds removed

Preparation / Directions:

* 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)

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