Warm Salad of Steamed Salmon
Submitted by sbwilkins
Steamed salmon over a warm chickpea salad with tarragon, scallions, lemon, and a plum tomato vinaigrette. A protein-rich, restaurant-style dish in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of dish you’d order at a high-end bistro, but it comes together in your own kitchen in half an hour with zero fuss.
Salmon fillets get gently steamed to medium-rare, keeping them silky and moist. Underneath, a bed of chickpeas tossed with scallions, tarragon, lemon zest, and good olive oil soaks up all those bright, herby flavors.
The finishing touch is a chunky vinaigrette of cubed plum tomatoes, olive paste, and red wine vinegar spooned around each plate. It’s light, elegant, and packed with protein.
Pro Tips
- Steam the salmon skin-side up so the top stays moist and the skin peels off easily after cooking.
- Three to four minutes gives you medium-rare with a warm, translucent center. Add another minute or two if you prefer it cooked through.
- Let the chickpea mixture and the tomato vinaigrette sit for at least 10 minutes before serving so the flavors marry.
- Sunflower sprouts add a fresh, nutty crunch if you can find them. Microgreens or baby arugula work too.
Ingredients
Directions
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 ¼ 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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