| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Belgian |
Seafood, Sauces |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Salmon fillet, trimmed and sliced diagonally into strips, 1" wide and 4" long |
| 12 |
|
Spinach leaves |
| 1 |
c |
Basil Sauce |
| 1 |
|
Head Belgian endive |
| 2 |
oz |
Salmon caviar |
INSTRUCTIONS
On each strip of salmon place a spinach leaf. Fold the salmon strip over
on top of itself. Place the salmon in a steamer and cook it for 2 minutes,
or until it is just done. On each individual serving plate place an equal
amount of the Basil Sauce. Artfully arrange three of the salmon strips and
three endive spears on top. Garnish the dish with the caviar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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