|Tea Spice Salmon with Warm Wild Mushroom Salad
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.
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
Place the tea spice in large shallow dish and press each side of
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.
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,
cholesterol, 8726mg sodium