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Skinless boneless salmon steaks OR one steak per serving
2
bn
Watercress
100
g
Roasted sunflower seeds
1
tb
Brown rice miso OR plum miso
1
Celery branch
2
Cloves garlic
10
g
Corn meal
Sesame oil
600
ml
Filtered water
3
tb
Olive oil
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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