Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts

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Servings: 4 Difficulty: Intermediate
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A delicate balance of tender steamed salmon, earthy chickpeas, and crisp sunflower sprouts dressed in a vibrant tomato and olive vinaigrette.
Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts recipe image
Warm Salad of Steamed Salmon, Ceci and Sunflower Sprouts recipe image
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Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 196.8

Description

This elegant warm salad combines the richness of skin-on steamed salmon with the hearty texture of canned chickpeas and fresh sunflower sprouts. The dish is brightened by a zesty dressing made from plum tomatoes, black olive paste, lemon, and tarragon. It offers a sophisticated yet simple meal that highlights fresh ingredients without heavy cooking methods. Perfect for a light summer dinner or a healthy weeknight option, this recipe delivers robust flavors and beautiful presentation. The contrast between the warm fish and cool, crisp salad elements creates a satisfying dining experience that is both nutritious and visually appealing.

Ingredients

Directions

  1. Set up a steamer by placing 2 inches of water in a large pan with a lid and bringing to a boil.
  2. In a large bowl, mix the drained and rinsed chickpeas with sliced scallions, lemon juice and zest, salt, pepper, tarragon leaves, and 3 tablespoons of extra virgin olive oil. Allow to stand.
  3. In a small bowl, combine the cubed plum tomatoes (and their reserved juices), black olive paste, red wine vinegar, and 1/4 cup extra virgin olive oil. Let stand for 10 minutes to meld flavors.
  4. Place the salmon pieces skin-side up on the steamer rack. Cover and steam for 3 to 4 minutes until medium rare, or longer if desired.
  5. While the salmon steams, toss the sunflower sprouts with the dressed chickpeas. Check seasoning and adjust salt and pepper if needed.
  6. Divide the warm chickpea and sprout salad among 4 plates.
  7. Remove the hot salmon from the steamer and place one piece on top of each salad plate.
  8. Spoon 3 tablespoons of the tomato-olive vinaigrette around each plate and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 196.8kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 8.4mg1%
Total Carbohydrate 32.4g11%
Dietary Fiber 9.1g37%
Sugars 5.8g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, chickpeas, sunflower sprouts, warm salad, steamed fish, healthy dinner, tomato vinaigrette, tarragon, olive paste, light meal, summer recipe, quick dinner, plant based, omega 3, fresh herbs, salad with fish, easy weeknight, nutritious, gourmet salad, simple cooking, balanced meal
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