Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Canned chickpeas (ceci),
Drained and rinsed
2 Scallions, sliced paper thin
Juice and zest of 1 lemon,
Salt and pepper to taste
1 ts Chopped fresh tarragon
Leaves
3 tb Extra virgin olive oil plus
1/4 C
2 Ripe plum tomatoes, cut into
1/8 -inch 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,
Bones and scales removed,
Skin intact,
Cut into 4 pieces
4 oz Sunflower sprouts, seeds
Removed (if any)

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.

MOLTO MARIO SHOW #MB5670

Browse by categories