Title: Asian salmon planks
 Categories: Fish
      Yield: 12 Servings
 
    1/4 c  Coriander seeds; crushed
    1/4 c  Black peppercorns; crushed
      2 tb Wasabi
      2 tb Garlic; minced
  1 1/2 c  Soy sauce
      2 oz Fresh ginger; jullienned
    1/4 c  Lemon juice
    2/3 c  Rice wine vinegar
      2 tb Brown sugar
    1/4 c  Dijon style mustard
    1/2 lb Mushrooms; sliced 1/8" thick
      2 tb Peanut oil
     18 oz Watercress; trimmed
     18 oz Romaine; sliced 1/8" wide
    1/4 lb Cucumber; julienned
    1/4 lb Radish; julienned
    1/4 lb Bean sprouts
  2 1/2 lb Salmon fillet; skinned
      1 c  Dijon style mustard
 
  From: Joel.Ehrlich@salata.com (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 rec.food.cooking archives.  Downloaded from Glen's MM Recipe