Recipes Included On This Page Grilled Salmon Sushi (Temaki) Grilled Salmon Waves Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Grilled Salmon Sushi (Temaki) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces salmon fillet -- (225 g) 1 sheet nori 1 cup sushi rice -- (250 mL) 1 carrot -- pared and julienne cut 1 small cucumber -- julienne cut 1 ounce alfalfa sprouts -- (28 g) Grill or broil the salmon, skin side down. Once cooked, cut the fish into julienne strips. Cut the nori into 8 pieces. Place small amounts of the salmon, rice, carrot, cucumber and alfalfa sprouts on the nori and wrap in a conical shape. Serve. Serves 4. From Championship Cooking (favourite foods of the Edmonton Eskimo Football Club players and alumni) by Ron Kalenuik; 1993. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 3g Fat (9.2% calories from fat); 15g Protein; 43g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 51mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Grilled Salmon Waves Recipe By : Appetizers Made Easy Serving Size : 12 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup soy sauce -- (50 mL) 1/4 cup liquid honey -- (50 mL) 1 tablespoon rice vinegar -- (15 mL) 1 teaspoon minced gingerroot -- (5 mL) 1 garlic clove -- minced 1 pinch pepper 1 pound salmon fillet -- (500 g) 1 lemon -- cut in 12 wedges (optional) In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic and pepper. Remove the skin from the salmon; slice lengthwise into 12 long strips. Thread each strip onto a soaked wooden skewer; place in a shallow dish. Pour the soy sauce mixture over the skewers, turning to coat well. Let stand at room temperature for 30 minutes. Reserving the marinade, thread 1 lemon wedge, if using, onto the end of each skewer then place on a greased grill over medium-high heat. Close the lid and cook, brushing often with reserved marinade, for 4 minutes. Turn and cook for 3 to 4 minutes or until fish flakes easily when tested with a fork. Makes 12 pieces. Tip: to remove skin from fish, place fillet skin side down. Gently slip a sharp knife under the skin at one corner of the fillet. Using your free hand, pull the skin from side to side while pressing against the skin with the flat edge of the knife. From Appetizers Made Easy; Canadian Living Best; 1998. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 1g Fat (24.6% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 368mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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