| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright3 |
6 |
servings |
INGREDIENTS
| 6 |
|
Salmon filets – (4 oz ea); skin removed |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 6 |
|
Eight inch rice paper rounds |
|
|
Basil-Mint Pesto I; see * Note |
| 2 |
tb |
Olive oil |
| 3 |
c |
Young; tender arugula leaves |
|
|
Citrus Salad; see * Note |
|
|
=== GARNISH === |
|
|
Mint sprigs |
|
|
Basil-Mint Herb Oil; see * Note |
INSTRUCTIONS
* Note: See the "Basil-Mint Pesto I", "Citrus Salad" and "Basil-Mint Herb
Oil" recipes which are included in this collection.
Lightly season salmon with salt and pepper. Dip a rice paper completely in
tepid water to wet thoroughly. Place paper on a dry tea towel and place
salmon on lower third. Top with a tablespoon of Basil-Mint Pesto and spread
over top of salmon to evenly coat. Fold ends of rice paper over and pull
remaining rice paper over top to close completely. Repeat with remaining
salmon. To serve, heat olive oil in a non-stick saute pan and add salmon.
Saute turning once until rice paper is golden brown and salmon is opaque, 4
to 5 minutes total. Drain salmon on paper towels and keep warm. Combine
arugula leaves with Citrus Salad and arrange on warm plates. Top with
sauteed salmon. Garnish with mint sprigs and a drizzle of deep-green
Basil-Mint Herb Oil. Serve immediately. This recipe yields 6 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9651 broadcast 08-14-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”