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Name: Salmon Sauteed in Rice Paper with Citrus Salad
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 c Young; tender arugula leaves; 2 tb olive oil; Citrus Salad; see * Note; 6 Salmon filets - (4 oz ea);; Mint sprigs; Black Pepper freshly ground; Basil-Mint Herb Oil; see *; 6 Eight inch rice paper rounds; Basil-Mint Pesto I; see *; Salt to taste

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INGREDIENTS

3 c Young; tender arugula leaves
2 tb olive oil
Citrus Salad; see * Note
=== GARNISH ===
6 Salmon filets - (4 oz ea);
Mint sprigs
Black Pepper ; freshly ground
Basil-Mint Herb Oil; see *
6 Eight inch rice paper rounds
Basil-Mint Pesto I; see *
Salt ; to taste

Servings

INSTRUCTIONS

* Note: See the "Basil-Mint Pesto I", "Citrus Salad" and "Basil-Mint Herb Oil" recipes which are included in this collection. Lightly season salmon with salt and pepper. Dip a rice paper completely in tepid water to wet thoroughly. Place paper on a dry tea towel and place salmon on lower third. Top with a tablespoon of Basil-Mint Pesto and spread over top of salmon to evenly coat. Fold ends of rice paper over and pull remaining rice paper over top to close completely. Repeat with remaining salmon. To serve, heat olive oil in a non-stick saute pan and add salmon. Saute turning once until rice paper is golden brown and salmon is opaque, 4 to 5 minutes total. Drain salmon on paper towels and keep warm. Combine arugula leaves with Citrus Salad and arrange on warm plates. Top with sauteed salmon. Garnish with mint sprigs and a drizzle of deep-green Basil-Mint Herb Oil. Serve immediately. This recipe yields 6 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9651 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash

NOTES

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Salmon Sauteed in Rice Paper with Citrus Salad

3 c Young; tender arugula leaves
2 tb olive oil
 Citrus Salad; see * Note
 === GARNISH ===
6 Salmon filets - (4 oz ea);
 Mint sprigs
 Black Pepper freshly ground
 Basil-Mint Herb Oil; see *
6 Eight inch rice paper rounds
 Basil-Mint Pesto I; see *
 Salt to taste

* Note: See the "Basil-Mint Pesto I", "Citrus Salad" and "Basil-Mint Herb  Oil" recipes which are included in this collection.    Lightly season salmon with salt and pepper. Dip a rice paper completely in  tepid water to wet thoroughly. Place paper on a dry tea towel and place  salmon on lower third. Top with a tablespoon of Basil-Mint Pesto and spread  over top of salmon to evenly coat. Fold ends of rice paper over and pull  remaining rice paper over top to close completely. Repeat with remaining  salmon. To serve, heat olive oil in a non-stick saute pan and add salmon.  Saute turning once until rice paper is golden brown and salmon is opaque, 4  to 5 minutes total. Drain salmon on paper towels and keep warm. Combine  arugula leaves with Citrus Salad and arrange on warm plates. Top with  sauteed salmon. Garnish with mint sprigs and a drizzle of deep-green  Basil-Mint Herb Oil. Serve immediately. This recipe yields 6 servings.    Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show  # CR-9651 broadcast 08-14-1996) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    09-04-1996    Recipe by: John Ash

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 6 servings

Calories: 10
Calories from Fat: 10 (100%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 1.1mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10

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