| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Eastwest | 4 | servings | |
INGREDIENTS
| 6 | oz | Salmon fillet; center cut, finely diced |
| 1/2 | tb | Sambal |
| 1 | c | Diced Asian pear; tossed with |
| Lemon juice | ||
| 1 | tb | Chopped chives |
| 1 | tb | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Chopped chives; for garnish | ||
| === 2 VINEGAR SYRUP === | ||
| 3/4 | c | Balsamic vinegar |
| 1/4 | c | Chinese vinegar |
INSTRUCTIONS
In a chilled bowl, toss everything together. Check for seasoning. Mold tartar in small "O" rings 2 1/2-inches, or small ramekins. Garnish with Two Vinegar Syrup and chives. 2 VINEGAR SYRUP: In a non reactive pan, slowly reduce both vinegars by about 70 percent until a syrup consistency is achieved. Keep in mind it will thicken as it cools. This recipe yields 4 servings. Suggested Wine: Rosemont, Orange Vineyard, Chardonnay, 1996 Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A28) Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 01-21-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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