INGREDIENTS

INSTRUCTIONS

Mix 1 table spoon miso paste with 600ml filtered water; boil for 1
minute with chopped celery branch and 1 clove sliced garlic (reserve
and keep warm) Put corn meal on a dinner plate, then put salmon skin
side down (reserve) In a teflon pan on low/medium heat put 1
tablespoon of olive oil and put salmon steaks corn meal side down
roast slowly until golden brown, then flip and finish off slowly. The
salmon should be pink inside (reserve warm) In another pan, put
remaining olive oil with sliced garlic and sweat lightly, add 2 table
spoons of miso broth and add watercress, cover for 30 seconds  To
Plate: "I love to serve this dish in a large soup Tonkinoise  bowls,
but regular large soup bowls will do Put equal amounts of  watercress
in each bowl, put crispy salmon on top, add warm miso  broth and
drizzlewith a few drops of sesame oil; garnish with  chives."-- DM
REF: Restaurant Globe on St-Laurent Blvd in Montreal (Quebec, CA)
http://www.restaurantglobe.com/  Notes: Corn meal crispy salmon with
wilted watercress, roasted  sunflowers seeds, miso broth and sesane
oil, Global style.  Sent by "Pat Hanneman" <phannema@wizard.ucr.edu> on
Fri, 08 May 1998  and converted by MC_Buster.  Recipe by: St-Laurent
Springs, by David McMillan  Posted to MC-Recipe Digest by Kitpath
<phannema@wizard.ucr.edu> on  May 16, 1998

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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1529
Calories From Fat: 929
Total Fat: 107.5g
Cholesterol: 332mg
Sodium: 1885.3mg
Potassium: 2207.2mg
Carbohydrates: 33.7g
Fiber: 9.9g
Sugar: 2.9g
Protein: 119g