Salmon in nori~

4 servings

Ingredients

Quantity Ingredient
1 pounds Salmon *
1 dash Salt
3 Sheets dried nori **
2 tablespoons Canola oil
1½ teaspoon Lemon juice
1 teaspoon Lemon rind -- julienned
1½ teaspoon Balsamic vinegar
¼ teaspoon Salt
¼ teaspoon Black pepper -- freshly
Ground

Directions

* With a 4-by-8 inch piece of skin removed and reserved for crackling. ** Dried seaweed sheets (Oriental Markets).

Wet the nori sheets on one side with water and place them, dampened side up, on a flat work surface. Place a strip of salmon at one end of each sheet and roll it tightly, enclosing the salmon. Cut each roll in half and then cut each half into thirds. You should have 6 slices per roll, or 18 slices in all. Arrange the nori-wrapped salmon pieces on a plate and place in a steamer over boiling water. Cover and steam for about 5 minutes, until the salmon is barely cooked, even slightly rare in the center. Meanwhile, combine all the sauce ingredients in a small bowl. Remove the salmon from the steamer and arrange it on a serving plate. Spoon some sauce over the salmon and sprinkle some salmon skin crackling on top and serve.

Nutrional analysis per serving: calories 227; protein 23 gm; carbohydrates 1 gm; fat 14.0 gm; saturated fat 1⅗ gm; cholestorl 62 mg; sodium 243 mg.

Recipe By : Jacques Pepin, Today's Gourmet II From: Marjorie Scofield Date: 06-23-95 (01:05) (160) Fido: Recipes

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