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Title: 6. Steamed Salmon And Caper Salad
Yield: 1 Serving

Ingredients

      4    salmon steaks
           cut 3/4-inch thick
    1/3 c  water
           Salt; freshly ground
           pepper to taste
      8 c  washed; dried mixed greens
           such as romaine or Boston
           -lettuce
           arugula spinach or mesclun
           torn into bite-size pieces
     16    drained capers or
           -caperberries; coarsely chop
           (16 to 20)
      2    cornichons (small French
           -dill pickl; diced
      1    shallot or small sweet
           -onion; chopped
  1 1/2 ts Dijon mustard
    1/2 ts paprika
      1 tb white wine vinegar
    1/4 c  each: extra-virgin olive oil
           coarsely chopped fresh dill

Instructions

Preparation time: 25 minutes
Cooking time: 6 minutes
Yield: 4 servings

OCured capers are aromatic and contribute a lively bite to dishes,O William
Rice wrote in a March Tribune Magazine column. OThey also are a very
useful weapon for cooks seeking to improvise a sauce or topping.O He
developed this festive salmon salad for the article.

1. Place salmon steaks in single layer in large, lightly oiled skillet. Add
water; cover tightly. Heat to boil over medium heat. Lower heat to medium
low; steam salmon 3 minutes. Turn steaks; season with salt and pepper.
Cover; steam until just cooked through, about 3 minutes. Set aside.

2. Combine greens in salad bowl. Combine capers, cornichons, shallot,
mustard, paprika, salt and pepper to taste in small bowl. Stir well. Add
vinegar; stir in oil. Adjust seasoning. Toss salad.

3. Arrange salad on 4 plates. Cut skin from salmon steaks; remove any
bones. Place steaks over each portion of salad. Garnish with fresh dill.

Nutrition information per serving:
Calories 480; Fat 29 g; Saturated fat 4 g; % calories from fat 54;
Cholesterol 125 mg; Sodium 370 mg; Carbohydrates 6 g; Protein 48 g; Fiber
23 g

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Per serving (excluding unknown items): 800 Calories; 24g Fat (28% calories
from fat); 136g Protein; 2g Carbohydrate; 354mg Cholesterol; 553mg Sodium

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Contributor: December 30, 1999 Chicago Tribune

Preparation Time: 0:00

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