Most ministries in our church have not begun with a bright idea in a pastors' meeting. We usually don't say, "Let's start a street outreach," and then go recruit laypeople to staff it. We have learned over the years to let God birth something in people who are spiritually sensitive, who begin to pray and feel a calling. Then they come to us. "We want to start such-and -such," they say- and the ministry gets going and lasts. Discouragement, complications, and other attacks by the enemy don't wash it out.

Jim Cymbala

CATEGORY	CUISINE	TAG	YIELD
	Asian	Caprial1	1	servings

INGREDIENTS

1 1/2	lb	Salmon fillets; (skin on)
2	tb	Kosher salt
1/4	c	Brown sugar
1/2	ts	Chile flakes
1/2	ts	Five-spice powder
1/2	c	Peeled; thinly sliced
		; gingerroot

INSTRUCTIONS

Place the salmon on a baking sheet. In a small bowl, combine salt,
sugar, chile flakes, and five-spice powder. Mix well. Spread the
gingerroot over top and bottom of the salmon. Cover salmon with spice
mixture on both sides. Cover with plastic wrap and refrigerate for 3
days, or until the fish is firm to the touch.
To serve, slice the salmon as thinly as you can with a very sharp
knife. Serve cold with French bread and creme fraiche mixed with
wasabi paste.
Serves six.
Converted by MC_Buster.
Per serving: 926 Calories (kcal); 23g Total Fat; (23% calories from
fat); 136g Protein; 35g Carbohydrate; 354mg Cholesterol; 11750mg
Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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