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 fresh tarragon leaves — chopped
3 tablespoons extra virgin olive oil — plus 1/4 cup
2 ripe plum tomatoes — in 1/8″ cubes
reserving all juices,discarding stems 2 tablespoons black olive paste, (Tapanade) — recipe follows
4 tablespoons red wine vinegar
1 pound salmon fillet, 1-inch thick — cut into 4 pieces
bones and scales removed, skin intact 4 ounces sunflower sprouts — seeds removed
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, 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.