Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts With A Fresh Tomato And Black Olive Vinaigrette Recipe

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Mario Batali on Food Network


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Juice and zest of 1 lemon, salt and pepper to taste

1 pound salmon fillet, 1-inch thick, bones and scales removed, skin intact, cut into 4 pieces

1 teaspoon chopped fresh tarragon leaves

4 tablespoons red wine vinegar

2 scallions, sliced paper thin

2 tablespoons black olive paste, (Tapenade), recipe follows

2 cups canned chickpeas (ceci), drained and rinsed

4 ounces sunflower sprouts, seeds removed (if any)

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

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