Title: Chinese style mushroom filled with salmon filet
 Categories: Seafood, Vegetables, Chinese
      Yield: 2 Servings
 
           Salmon steak, fresh

MMMMM--------------------------FILLING-------------------------------
           Mushrooms, Inoki,
           -- julienne
           Carrot, julienne
           Mushroom, Shitake,
           -- julienne
           Celery, julienned
           Salt (to taste)
           Pepper (to taste)
           Oil, for frying

MMMMM-----------------------BRAISING SAUCE----------------------------
           Lemon grass, white part
           -- only, minced
      2 tb Shallot, minced
      2 tb Rice wine
      2 tb Fish sauce
      1 ts Sesame oil
      2 tb Broth, chicken
      1 ts Sugar
           Rice, cooked
           Cilantro (garnish)
 
  Preparation: ============
  
     First julienne the mushrooms and vegetables into thin, short
  strips. Set aside.
  
     Cut the salmon steak in half.  Take each half and slice it most of
  the way through horizontally so the two pieces fold back on a hinge
  like a hamburger or hot dog roll.
  
     Prepare a braising glaze by mixing the "sauce" ingredients above
  in a small bowl and stir and set aside.
  
  Assembly: =========
  
     Into each of the two salmon "sandwich" pieces, add a touch of salt
  and pepper to taste and then add portions of Shitake, and Inoki
  mushroom, celery and carrot as filling for the "sandwiches."
  
     Close up the "sandwiches" and set aside.
  
  To Cook: ========
  
     In a small saute pan, heat a bit of peanut oil over high heat
  until it begins to smoke and then put the salmon sandwiches in to
  brown both sides (about 1 minute each side.)
  
     When both sides are browned, add the braising sauce to the salmon.
  Cover and braise over medium heat until the salmon is done ( 2 to 3
  minutes).
  
     Transfer the cooked salmon sandwiches to a serving plate and serve
  with cakes of sticky rice and garnish with julienne fans of Szechuan
  pickle.
  
     Top with drippings from the saute pan, and pieces of Cilantro.