Warm Salad of Steamed Salmon

• 2 cups chickpeas (garbanzo beans)
• 2 each scallions, spring or green onions sliced
• 1 teaspoon tarragon leaves
• 3 tablespoons olive oil
• 2 each italian plum (roma) tomatoes cubed
• 4 tablespoons red wine vinegar
• 1 pound salmon fillets quartered

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.

chickpeas, scallions, tarragon, olive oil, italian plum, red wine vinegar, salmon

Taken from recipeland.com/recipe/v/warm-salad-of-steamed-salmon-44922 (may not work)