Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts

Recipe Instructions * Note: See the "Tapanade (Black Olive Paste)" recipe which is included in this collection. 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, Tapanade (Black Olive Paste), red wine vinegar and 1/4 cup extra virgin olive oil. Allow to stand 10 minutes before using. Remove the bones and scales from the salmon leaving the skin intact. Cut salmon into 4 pieces. 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.