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Recipe Name: Asian Salmon Planks Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fish Comments:
Preparation Time:
Number of Servings: 12

1/4 Cup(s) Coriander seeds, crushed
1/4 Cup(s) Black peppercorns, crushed
2 Tablespoon(s) Wasabi
2 Tablespoon(s) Garlic, minced
1 1/2 Cup(s) Soy sauce
2 Ounce(s) Fresh ginger, jullienned
1/4 Cup(s) Lemon Juice
2/3 Cup(s) Rice wine vinegar
2 Tablespoon(s) Brown sugar
1/4 Cup(s) Dijon style mustard
1/2 Pound(s) Mushrooms, sliced 1/8" thick
2 Tablespoon(s) Peanut Oil
18 Ounce(s) Watercress, trimmed
18 Ounce(s) Romaine, sliced 1/8" wide
1/4 Pound(s) Cucumber, julienned
1/4 Pound(s) Radish, julienned
1/4 Pound(s) Bean sprouts
2 1/2 Pound(s) Salmon fillet, skinned
From: (Joel Ehrlich) (COLLECTION) Date: 17 May
1995 05:11:44 -0600 Preheat the oven to 375 degrees. Combine the
peppercorns and coriander seed. Set aside. Prepare the dressing by
combining the wasabi, garlic, soy sauce, ginger, lemon juice, rice
wine vinegar brown sugar and the first measure of mustard. Mix well.
Refrigerate. Toss the mushrooms with the peanut oil. Bake until crispy
(about 15 minutes). Set aside in an airtight container. Prepare the
salad by combining the watercress, romaine, cucumber, radish and bean
sprouts. Cover. Refrigerate. Coat both sides of the salmon fillet with
the second measure of mustard. Add the reserved spices. Pan sear until
golden on both sides. Remove from the pan. Serve individual portions
over salad portions. Deglaze the pan in which the salmon was cooked
with the dressing. Pour the resulting sauce over the salmon. Garnish
with mushroom chips. REC.FOOD.RECIPES ARCHIVES /FISH From archives. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 241
Calories From Fat: 85
Total Fat: 9.8g
Cholesterol: 21.7mg
Sodium: 3356.5mg
Potassium: 881.7mg
Carbohydrates: 24.5g
Fiber: 7.7g
Sugar: 5g
Protein: 24.2g

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