| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Belgian | Sauces, Seafood | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Salmon fillet, trimmed |
| and sliced diagonally | ||
| into | ||
| 12 | strips 1" wide and 4" | |
| long | ||
| 12 | Spinach leaves | |
| 1 | c | Basil Sauce |
| 1 | Head Belgian endive | |
| 2 | oz | Salmon caviar |
INSTRUCTIONS
On each strip of salmon place a spinach leaf. Fold the salmon strip over on top of itself. Place the salmon in a steamer and cook it for 2 minutes, or until it is just done. On each individual serving plate place an equal amount of the Basil Sauce. Artfully arrange three of the salmon strips and three endive spears on top. Garnish the dish with the caviar. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 364
Calories From Fat: 79
Total Fat: 8.8g
Cholesterol: 39.1mg
Sodium: 3902.5mg
Potassium: 744.6mg
Carbohydrates: 30.5g
Fiber: 7.2g
Sugar: <1g
Protein: 39.7g