Title: Five Spiced Salmon with Crispy Herbs and Oriental Salad
Categories: Seafood
Yield: 1 Servings

160 g Salmon Fillet
5 g Chinese Five Spice Powder
15 ml Soya Sauce
10 g Tomato; Diced
2 ts Vinaigrette
20 ml Olive Oil
40 g Mixed Salad Leaves
5 g Deep Fried Basil,
-Coriander, Parsley
10 g Water Chestnuts; Sliced
10 g Peeled Red And Green
-Peppers; Julienned
Salt And Black Pepper

Marinate Salmon in soya sauce and five spice. Pan fry in a little olive oil
and cook slowly on both sides. Dress salad leaves. Plate water water
chestnuts, top with salmon and arrange salad leaves around with pepper.
Decorate with deep fried herbs.
Posted to EAT-L Digest 06 Aug 96

Date: Wed, 7 Aug 1996 13:03:20 EDT

From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : Chef Roger Narbett from the Lygon Arms in the Cotswolds, who is
also
Chef to the England Football Team, understand the importance of
meticulous
preparation as he creates his five spiced salmon and herb dish.