This is a great dish that is high on flavor and low on preparation time. 
The addition of my pre-mixed Teriyaki tea-spice blend infuses the salmon
fillets with intense East-West flavors.

Ingredients:
4 skinless salmon fillets (about 6 oz each), preferably center cut
Ming’s Teriyaki Tea Spice, to coat
1 tablespoon finely chopped garlic
4 large shallots, thinly sliced
1 cup sliced chanterelles
1 cup sliced small fresh Shiitake caps
1 cup sliced maitake 
2 tablespoons Chinese black vinegar
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 head Frisee, washed
Grapeseed oil to cook
1 small bunch scallions, green parts only, sliced 1/8 inch thick
Salt and Freshly ground pepper to taste
Ming’s Soy Lime Syrup to drizzle


Directions:
Place the tea spice in 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
flare-up. Alternatively, heat a heavy-bottomed saute 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.

Salad
 Heat a heavy saucepan over medium heat. Add the oil and swirl to
coat the bottom of the pan. When the oil shimmers, add the garlic 
and shallots to saute, stirring until soft, 3-5 minutes. Add all the 
mushrooms and saute until soft,  8-10 minutes. Season with salt and 
pepper to taste.  Add the vinegars and mustard and reduce the mixture
by 10%, about 3 minutes. In a large bowl, combine the frisee with the
cooked mushroom mixture.  Place a small mound of the warm mushroom 
salad in the middle of the plate and top with a salmon fillet. Drizzle the 
soy syrup around the outside of the plate and garnish with the scallions.

Per Serving: 429 calories, 9g fat, 23.7g protein, 67g carbohydrate, 
30mg cholesterol, 8726mg sodium