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

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.

No additional tips available.

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

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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.

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

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