1 1/2 lb Salmon fillet, trimmed
– and sliced diagonally into 12 -strips, 1″ wide and 4″ long
12 Spinach leaves
1 c Basil Sauce
1 Head Belgian endive
2 oz Salmon caviar
On each strip of salmon place a spinach leaf. Fold the salmon strip over on top of itself. Place the salmon in a steamer and cook it for 2 minutes, or until it is just done. On each individual serving plate place an equal amount of the Basil Sauce. Artfully arrange three of the salmon strips and three endive spears on top. Garnish the dish with the caviar.