Recipe - Asian Salmon Planks

One fourth cup Coriander seeds; crushed
One fourth cup Black peppercorns; crushed
2 tablespoon Wasabi
2 tablespoon Garlic; minced
1 One half cup Soy sauce
2 ounce Fresh ginger; jullienned
One fourth cup Lemon juice
2/3 cup Rice wine vinegar
2 tablespoon Brown sugar
One fourth cup Dijon style mustard
One half pound Mushrooms; cut or sliced up 1/8" thick
2 tablespoon Peanut oil
18 ounce Watercress; trimmed
18 ounce Romaine; cut or sliced up 1/8" wide
One fourth pound Cucumber; julienned
One fourth pound Radish; julienned
One fourth pound Bean sprouts
2 One half pound Salmon fillet; skinned
1 cup 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.

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