Funky Asian Lentil Salad

Categories: Essnce05
Yield: 2 servings

1 Four-ounce Salmon fillet
Emeril's Essence; see * Note
-1
2 tb Sugar
1 tb Olive oil
1 c Sprouted French lentils; see
-* Note 2
1 md Leek; white part only,
-julienned, fried
1/4 c Grated carrots
1 c Shredded white cabbage
1 Drizzle Sesame oil
2 tb Olive oil
1 tb Rice wine vinegar
1 ts Soy sauce
Salt; to taste
Freshly-ground black pepper;
-to taste
Sesame oil
Twenty-five-year-old
-balsamic vinegar
2 Long Chives
1 tb 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 - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-14-1997

Recipe by: Emeril Lagasse

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