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: Place first 5 ingredients in food processor; pulse 6 times or until blended
1: With processor running, add very warm water and next 3 ingredients through food chute; process until dough leaves sides of bowl and forms a ball
2: Turn dough out onto a lightly floured surface; knead lightly 5 times
3: Place dough into a large bowl coated with cooking spray, turning to coat top
4: Cover and let dough rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk
5: Punch dough down; turn out onto a floured surface
6: Roll dough into a 24 x 7-inch rectangle, and cut into 24 (1-inch-wide) strips; roll each strip into a 15-inch rope
7: Place ropes 1 inch apart on baking sheets coated with cooking spray
8: Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy
9: Combine 1 teaspoon water and egg white, and gently brush over breadsticks; sprinkle with turbinado sugar
10: Bake at 400 degrees for 13 minutes or until golden
11: Remove from pans; let cool on wire racks
12: Yield: 24 breadsticks (serving size: 1 breadstick)
13: Per serving: 89 Calories; 1g Fat (10% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 70mg Sodium NOTES : Grissini, the Italian word for breadsticks, refers to the thin, crisp type versus the soft, chewy ones
14: Recipe by: Cooking Light, Sept 1994, page 112 Posted to MC-Recipe Digest V1 #432 by igor@digex
15: net on Jan 28, 1997
16: