Funky Asian Lentil Salad

Recipe Ingredients

1		Salmon fillet
		Emeril's Essence - see * Note 1
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Olive oil
1 cup	237ml	Sprouted French lentils - see * Note 2
1 cup	237ml	Leek, white part only - julienned, fried (medium)
1/4 cup	27g / 1oz	Grated carrots
1 cup	237ml	Shredded white cabbage
1		Sesame oil
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Rice wine vinegar
1 teaspoon	5ml	Soy sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sesame oil
		Twenty-five-year-old balsamic vinegar
2		Chives
1 tablespoon	15ml	Chopped chives

Recipe Instructions

* 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.

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

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