| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Asian |
Fish |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Coriander seeds; crushed |
| 1/4 |
c |
Black peppercorns; crushed |
| 2 |
tb |
Wasabi |
| 2 |
tb |
Garlic; minced |
| 1 1/2 |
c |
Soy sauce |
| 2 |
oz |
Fresh ginger; jullienned |
| 1/4 |
c |
Lemon juice |
| 2/3 |
c |
Rice wine vinegar |
| 2 |
tb |
Brown sugar |
| 1/4 |
c |
Dijon style mustard |
| 1/2 |
lb |
Mushrooms; sliced 1/8" thick |
| 2 |
tb |
Peanut oil |
| 18 |
oz |
Watercress; trimmed |
| 18 |
oz |
Romaine; sliced 1/8" wide |
| 1/4 |
lb |
Cucumber; julienned |
| 1/4 |
lb |
Radish; julienned |
| 1/4 |
lb |
Bean sprouts |
| 2 1/2 |
lb |
Salmon fillet; skinned |
| 1 |
c |
Dijon style mustard |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (Joel Ehrlich) (COLLECTION)
Date: 17 May 1995 05:11:44 -0600
Preheat the oven to 375 degrees. Combine the peppercorns and coriander
seed. Set aside. Prepare the dressing by combining the wasabi, garlic, soy
sauce, ginger, lemon juice, rice wine vinegar brown sugar and the first
measure of mustard. Mix well. Refrigerate. Toss the mushrooms with the
peanut oil. Bake until crispy (about 15 minutes). Set aside in an airtight
container. Prepare the salad by combining the watercress, romaine,
cucumber, radish and bean sprouts. Cover. Refrigerate. Coat both sides of
the salmon fillet with the second measure of mustard. Add the reserved
spices. Pan sear until golden on both sides. Remove from the pan. Serve
individual portions over salad portions. Deglaze the pan in which the
salmon was cooked with the dressing. Pour the resulting sauce over the
salmon. Garnish with mushroom chips.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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