Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Coriander seeds; crushed |
| ¼ cup | Black peppercorns; crushed |
| 2 tablespoons | Wasabi |
| 2 tablespoons | Garlic; minced |
| 1½ cup | Soy sauce |
| 2 ounces | Fresh ginger; jullienned |
| ¼ cup | Lemon juice |
| ⅔ cup | Rice wine vinegar |
| 2 tablespoons | Brown sugar |
| ¼ cup | Dijon style mustard |
| ½ pounds | Mushrooms; sliced 1/8\" thick |
| 2 tablespoons | Peanut oil |
| 18 ounces | Watercress; trimmed |
| 18 ounces | Romaine; sliced 1/8\" wide |
| ¼ pounds | Cucumber; julienned |
| ¼ pounds | Radish; julienned |
| ¼ pounds | Bean sprouts |
| 2½ pounds | Salmon fillet; skinned |
| 1 cup | Dijon style mustard |
From: Joel.Ehrlich@... (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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