* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the oven 400 degrees. Season the salmon with 1 tablespoon olive oil and Emerils Essence. In a large saute pan, heat the remaining oil. When the pan is smoking hot, sear the salmon for 1 to 2 minutes on each side. Remove from the pan and place on a cedar plank. In a saute pan, render the finely-chopped linguica for 2 to 3 minutes. Add enough bread crumbs to bind the sausage. Stir in the lemon and orange zest. Season with salt and pepper if needed. Crust the top of the salmon with the linguica crust. Using your hands, pack the crust into the salmon. Roast for 8 to 10 minutes for medium-rare. Place the cedar plank on a platter. Garnish with chives and Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2328 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-06-1997 Recipe by: Emeril Lagasse