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Serves 6
2 1/2 pounds salmon
fillet
to taste salt and pepper
1 tablespoon lemon juice
4 ounces
butter
24 mushroom caps
1 tablespoon lemon juice
2 ounces fresh
bread crumbs
2 tablespoons vegetable oil
5 cups cooked rice
PREPARATION
Bone and skin salmon. Cut into 1-inch cubes. Season
with salt, pepper and lemon juice. Wash and drain the mushroom caps. Sprinkle
with lemon juice. Saute the mushroom caps in half of the butter, for two
minutes on each side. Alternate salmon pieces and mushroom caps on metal or
bamboo skewers. Dip in remaining melted butter and roll in fresh bread crumbs.
Heat the oil in a large saute pan over medium-high heat. Saute the salmon
brochettes until evenly golden brown.
PRESENTATION
Spoon the hot rice
in the middle of warm plates. Arrange a brochette on each plate. Serve the hot
sauce over the brochettes.
