Nutritional Analysis (per serving)

Calories: 344

Total Fat: 11 g

Saturated Fat: 1.74 g

Protein: 32 g

Carbohydrates: 33 g

Cholesterol: 78 mg

Sodium: 86 mg
Fiber: 6 g

Shiitake Mushroom Mixture:

5 oz. shiitake mushrooms, julienned

2 cloves garlic, minced

1/2 oz. ginger, minced

1 t. peanut oil

1/4 t. sesame oil

Salt and pepper to taste

Method:

Heat peanut oil in a pan over medium heat.
Sauté ginger and garlic in peanut oil for two minutes; add mushrooms and sesame oil.
Cover and cook until mushrooms are soft. Season to taste. Drain excess oil and cool completely.

Salmon:

4 five ounce salmon filets, skinless

Reserved shiitake mushroom mix

3-4 red chard leaves, blanched in boiling water, shocked in ice water, patted dry

Ground Szechwan peppercorn and salt

Method:

Lay the red chard leaves overlapping each other to form a large triangle. Season the leaves
with a pinch of salt and a pinch of ground Szechwan peppercorn. Place 1/4 of the mushroom
mix onto center of chard leaves. Place salmon on top of mushroom. Fold over chard leaves to
form a completely enclosed package.

Ginger Carrot Sauce:

1/2" slice of fresh ginger, peeled

1/2 lb. carrots, peeled

Salt to taste

Torn basil leaves

Method:

Place vegetables through juicer. Skim any foam. Season with salt. Keep cold.

To assemble: