Warm Salad of Steamed Salmon, Ceci and Sunflower Sp

Name: Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts with a Fresh Tomato and Black Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned chickpeas (ceci), drained and rinsed; 2 scallions, sliced paper thin; Juice and zest of 1 lemon, salt and pepper to taste; 1 teaspoon chopped fresh tarragon leaves; 3 tablespoons extra virgin olive oil plus 1/4 cup; 2 ripe plum tomatoes, cut into 1/8-inch cubes, reserving all juices, discarding stems; 2 tablespoons black olive paste, (Tapenade), recipe follows; 4 tablespoons red wine vinegar; 1 pound salmon fillet, 1-inch thick, bones and scales removed, skin intact, cut into 4 pieces; 4 ounces sunflower sprouts, seeds removed (if any)

Servings: persons

2 cups canned chickpeas (ceci), drained and rinsed
2 scallions, sliced paper thin
Juice and zest of 1 lemon, salt and pepper to taste
1 teaspoon chopped fresh tarragon leaves
3 tablespoons extra virgin olive oil plus 1/4 cup
2 ripe plum tomatoes, cut into 1/8-inch cubes, reserving all juices, discarding stems
2 tablespoons black olive paste, (Tapenade), recipe follows
4 tablespoons red wine vinegar
1 pound salmon fillet, 1-inch thick, bones and scales removed, skin intact, cut into 4 pieces
4 ounces sunflower sprouts, seeds removed (if any)

1
Set up steamer by placing 2 inches water in large pan with cover and bring to a boil.
2
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.
3
In a small bowl, mix plum tomatoes, olive paste, red wine vinegar and 1/4 cup extra virgin olive oil.
4
Allow to stand 10 minutes before using.
5
Place salmon pieces skin side up on steamer rack and place in steamer.
6
Cover and steam 3 to 4 minutes for medium rare, more if desired.
7
While fish is steaming, toss sunflower sprouts with ceci beans to dress.
8
Check for seasoning with salt and divide among 4 plates.
9
Remove hot salmon from steamer, place one piece on a plate, spoon 3 tablespoons vinaigrette around on each plate and serve.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups canned chickpeas (ceci), drained and rinsed, 2 scallions, sliced paper thin, Juice and zest of 1 lemon, salt and pepper to taste, 1 teaspoon chopped fresh tarragon leaves, and more.

Yes, Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts with a Fresh Tomato and Black Olive Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts with a Fresh Tomato and Black Olive Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions