Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Black pepper -- freshly
Ground

* With a 4-by-8 inch piece of skin removed and reserved for
crackling. ** Dried seaweed sheets (Oriental Markets).

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: Marjorie Scofield Date: 06-23-95 (01:05) (160)
Fido: Recipes

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