Tea Salmon 'In the Garden' with Lemon


For the "tea" and fish:
1/3 cup Lapsang Souchong tea
1/3 cup balsamic vinegar
3 tablespoons butter
10 shallots,peeled and thinly sliced
8 wooden skewers,pre-soaked in warm water for at least 2 hours
24 ounces skinless, boneless salmon fillet,cut into long "ribbon" shapes
For the "lemon:"
1/2 cup freshly squeezed lemon juice
3 tablespoons Champagne vinegar
2 shallots,peeled and sliced
1 bay leaf,broken
1 teaspoon freshly cracked black pepper
3 tablespoons heavy cream
1/2 pound butter,cut into small pieces and kept very cold
For the vinaigrette for the "garden:"
1 cup red wine vinegar
1/2 cup soy sauce
1/2 cup dark roasted sesame oil
1/2 cup chopped cilantro leaves
1/2 cup hot chilies oil
3 tablespoons peeled, chopped ginger
3 tablespoons minced garlic
1 1/2 tablespoons sugar
For the "garden:"
An assortment of 8 cups mixed vegetables with an Asian aethetic. I like to use a mix of cucumbers, purple cabbage, red and yellow bell peppers, blanched snow peas, blanched asparagus spears, bean sprouts and shiitake mushrooms.


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