Serves 4

Ingredients:
4 skinless salmon fillets (about 6 oz each)
Ming’s Teriyaki Tea Spice, to coat
1 tablespoon garlic, minced
2 large shallots, thinly sliced
3 cups mixed mushrooms (chanterelles, shiitakes, button, crimini)
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 bunch baby spinach
Grapseed oil to cook
Salt and black pepper to taste
Ming’s Soy Lime Syrup, to drizzle


Directions:
Place the tea spice in a large shallow dish and press each side of the salmon into the mixture. Place the fillets on a hot, well, oiled grill and cook for about 4-5 minutes a side, criss-crossing them for grill marks. Be careful to move the fillets around if/when there are flare ups. Alternatively, heat a heavy-bottomed sauté pan over high heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the fillets and cook for about 4-5 minutes per side. The fish will be medium-rare to medium.

Heat a heavy sauce pan (can use the same one from the salmon) over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic and shallots and sauté, stirring until soft, 3-5 minutes. Add all the mushrooms and sauté for another 8-10 minutes. Season to taste with salt and pepper. Add the vinegar and mustard and reduce the liquid by about 10% (3 minutes). In a large bowl, combine the spinach with the cooked mushroom mixture.

Place a small mound of the warm mushroom salad in the middle of each plate and top with a salmon fillet. Drizzle the soy syrup around the outside of the plate and garnish with the scallions.