Salmon Mummies

Combine sweet red pepper, bok choy, and the 1 teaspoon cilantro, vinegar, onion, and the ¼ teaspoon sesame oil in a large bowl; set aside. Heat the ½ teaspoon sesame oil, gingerroot, the 1 tablespoon cilantro, and lemon peel in large saucepan over medium-low heat for 2 minutes. Add ground red pepper, 2 cups water and ¼ teaspoon salt; simmer 10 minutes. Strain, reserving liquid. Return liquid to saucepan; bring to boiling. Add rice; cover and simmer 15 minutes or till done. Reserve ½ cup cooked rice; stir remaining rice into vegetable mixture. Steam boy choy in steamer basket set in large skillet 30 seconds or till limp. Place a salmon piece on two bok choy leaves. Sprinkle lightly with salt, if desire and with some of the reserved rice. Roll up from a short end. Repeat with remaining salmon pieces and bok choy. Place wrapped salmon on rack or steamer basket over boiling water in skillet. Cook for 10 to 12 minutes or til fish flakes when tested with a fork. For each serving, place a steamed bok choy leaf on each plate. Mound one-fourth of the rice mixture on stem end. Cut Salmon Mummie in half; place in rice. Makes 4 servings. 258 cal. (22% from fat), 6 g fat Right, Living Well 1993

Your Salmon Mummies is ready. Buon appetito!