Yield: 2 servings
|1.00||four-ounce salmon fillet|
|1||emeril's essence; see * note 1|
|1.00 tablespoon||olive oil|
|1.00 cup||sprouted french lentils; see * note 2|
|1.00 medium||leek; white part only, julienne|
|¼ cup||grated carrots|
|1.00 cup||shredded white cabbage|
|1.00||drizzle sesame oil|
|2.00 tablespoon||olive oil|
|1.00 tablespoon||rice wine vinegar|
|1.00 teaspoon||soy sauce|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1||twenty-five-year-old balsamic vineg; ar|
|1.00 tablespoon||chopped chives|
* Note 1: See the "Emeril's Essence Information" recipe which is included in this collection.
* Note 2: Lay the lentils in a damp cloth and allow to sprout, about 3 to 4 days -- make sure the cloth always remains damp.
Season the salmon fillet with Emeril's Essence. Coat the fillet with the sugar. In a saute pan, heat the olive oil. When the oil is hot, caramelize the salmon for 2 to 3 minutes on each side. Remove from the pan and allow to cool. In a mixing bowl, toss the lentil sprouts, fried leeks, carrots, cabbage, sesame oil, olive oil, rice wine vinegar and soy sauce together. Season with salt and pepper. Flake the caramelized salmon fillet into the salad. Mound the salad in the center the plate. Drizzle the salad with sesame oil and 25-year-old balsamic vinegar. Garnish with long and chopped chives. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2414 broadcast 11-29-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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