*  Exported from  MasterCook  *

         Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts

Recipe By     : Molto Mario
Serving Size  : 4    Preparation Time :0:00
Categories    : Salmon

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Canned chickpeas --
                        - drained and rinsed
   2                    Scallions -- sliced paper thin
   1                    Lemon -- juice and zest of
                        Salt and pepper -- to taste
   1      ts            Fresh tarragon leaves -- chopped
   3      tb            Extra virgin olive oil -- +1/4 c
   2                    Ripe plum tomatoes -- cubed 1/8"
                        - reserving all juices,
                        - discarding stems
   2      tb            Black olive paste (Tapanade) --
                        - recipe follows
   4      tb            Red wine vinegar
   1      lb            Salmon fillet (1" thick) --
                        - cut into 4 pieces
                        - bones and scales removed,
                        - skin intact
   4      oz            Sunflower sprouts --
                        - seeds removed

Set up steamer by placing 2" 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 tb 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 tb vinaigrette around on each plate and serve.

Yield: 4 Servings


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