1 : /2 lb Salmon fillets
1/2 : c Oil
1/4 : c Vinegar, red wine
3/4 : ts Garlic salt
1/4 : ts Salt
1/4 : ts Sugar
1/2 : ts Italian seasoning
1 : Garlic clove, large, minced
1/8 : ts Pepper
1 : ts Water
4 : ( to 6-oz) salmon fillets
3 : tb Lemon juice
2 : tb White wine
4 : ts Olive oil
3 : tb Capers
1/4 : ts Dry mustard
Salt : Salt
16 : Green leaf lettuce leaves
0: In a large bowl, sprinkle yeast over warm water; let stand for about 5 minutes to soften
1: Stir in anise seeds, salad and olive oils, lemon peel, salt, sugar and 1 cup of flour
2: Beat until smooth
3: Add pine nuts and enough of the remaining flour to make a stiff dough
4: Turn out onto a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed
5: Place dough in a greased bowl; turn dough to grease top
6: Cover with plastic wrap and let rise in a warm place until doubled (about 1 hour)
7: Punch dough down and divide in half
8: Cut each half into 20 equal-size pieces
9: Using palms of hands, roll each piece into a 7" length
10: Place parallel and about 1/2" apart on greased baking sheets
11: Cover and let rise until puffy (about 30 minutes)
12: Brush with egg and sprinkle lightly with salt
13: Bake at 325 F
14: for 35 to 40 minutes or until lightly browned
15: Serve hot or cool on wire racks
16: Store airtight at room temperature for 3 to 4 days; freeze for longer storage
17: From _Sunset Italian Cookbook_ by the editors of Sunset Books and Sunset Magazine
18: Menlo Park, CA: Lane Publishing Company, 1981
19: Pp
20: 89-90
21: ISBN 0-376-02465-8
22: From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini