Recipe Summary

Prep time: 25 mins
Cook time: 5 mins
Yield: 4 servings

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Tea Salmon "In the Garden" with Lemon
This recipe serves: 4  

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.

Cooking Instructions
For the "tea" and fish:

1. Soak the dried tea in the balsamic for a mimimum of 30 minutes ahead of going to Step 2.

2. Heat a medium size shallow saucepan. Add the butter and allow to foam briefly. Now scatter the shallots across the bottom of the pan and stir occasionally to coat them.

3. When the shallots are carmelized, add the sugar and stir again. Now add the tea and balsamic and stir. Allow the vinegar to reduce almost completely. Season with salt and pepper. Remove to a bowl and allow to cool.

4. Lay the ribbon cuts on a cutting board. Take the prepared salmon and keep the best looking side down. Sprinkle or rub the tea mixture sparingly down the length of each ribbon.

5. Roll the ribbons up into tight circles and secure each with a skewer from the "12 o'clock to 6 o'clock position" and from the "3 to 9 o'clock position." Refrigerate until ready to grill them.

Note: the "tea mixture" without the fish can be made up to a week in advance and stored in the refrigerator.

For the "lemon:"

1. Put the lemon juice, vinegar, shallots, bay leaf and cracked black pepper in a small, heavy, non-reactive saucepan and bring it to a simmer over medium heat. Allow the liquid to reduce until only about 3 ounces remain. Now add the cream. Once it boils, whisk in the butter, a bit at a time until it is incorporated. Strain the sauce through a fine-mesh strainer and keep in a warm place.

For the vinaigrette for the "garden:"

1. Mix all of the ingredients together and set aside.

For the dish:

1. When you are almost ready to eat, fire up a hot grill.

2. Grill the spirals of salmon until just done, about 4 to 5 minutes. Meanwhile, heat a large wok or skillet until very hot. Add the oil for stir frying the vegetables. Add the vegetables and cook briefly together. Add enough of the vinaigrette to lightly dress them. (Reserve any extra in the refrigerator for another time.) Season to taste.

3. Place the cooked fish in the center of 4 plates. Remove the skewers. Spoon some of the prepared lemon butter around the fish. Mound the vegetables over the fish. Serve.

Serving Size: 2 3-ounce rolled fish fillets with vegetables

Nutritional Information
Number of Servings: 4
Per Serving
Calories 1285 Carbohydrate 46 g
Fat 102 g Fiber 6 g
Protein 51 g Saturated Fat 43 g
Sodium 1214 mg    


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