Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts with a Fresh Tomato and Black Olive Vinaigrette (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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) |
Directions:
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. 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.
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