Ingredients

4 salmon fillets (4 ounces each) 1/4 cup ginger juice squeezed from 5 ounces fresh ginger 1/2 cup mirin (Japanese sweet rice wine) salt to taste 2 to 3 tablespoons Ken Hom's Peppercorn-Allspice Mixture (see below) 4 pieces fresh french bread 12 spinach leaves, well washed 16 to 20 dark opal basil leaves or regular basil leaves 2 large ripe tomatoes, thinly sliced East-West Persillade 3 tablespoons finely chopped fresh ginger 1/3 cup finely chopped scallions salt and freshly ground pepper to taste 3 tablespoons olive oil 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped fresh curly parsley 1/4 cup finely chopped fresh italian parsley 1 tablespoon finely chopped garlic Ken Hom's Peppercorn-Allspice Mixture (yield: 1/4 cup) 2 teaspoons sichuan peppercorns, toasted 2 teaspoons black peppercorns 2 teaspoons white peppercorns 2 teaspoons pink peppercorns 2 teaspoons green peppercorns 2 teaspoons whole allspice

Description

East-Meets-West Sandwich, Recipe

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