| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Salmon* |
| 1 |
ds |
Salt |
| 3 |
|
Sheets dried nori** |
| 2 |
tb |
Canola oil |
| 1 1/2 |
ts |
Lemon juice |
| 1 |
ts |
Lemon rind — julienned |
| 1 1/2 |
ts |
Balsamic vinegar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Wet the nori sheets on one side with water and place them, dampened side
up, on a flat work surface. Place a strip of salmon at one end of each
sheet and roll it tightly, enclosing the salmon. Cut each roll in half and
then cut each half into thirds. You should have 6 slices per roll, or 18
slices in all. Arrange the nori-wrapped salmon pieces on a plate and place
in a steamer over boiling water. Cover and steam for about 5 minutes,
until the salmon is barely cooked, even slightly rare in the center.
Meanwhile, combine all the sauce ingredients in a small bowl. Remove the
salmon from the steamer and arrange it on a serving plate. Spoon some sauce
over the salmon and sprinkle some salmon skin crackling on top and serve.
Nutrional analysis per serving: calories 227; protein 23 gm; carbohydrates
1 gm; fat 14.0 gm; saturated fat 1.6 gm; cholestorl 62 mg; sodium 243 mg.
Recipe By : Jacques Pepin, Today's Gourmet II
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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