Spicy Salmon Tartar With Asian Pears 2 Vinegar Syrup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Eastwest | 4 | Servings | |
INGREDIENTS
| 6 | oz | Salmon fillet, center cut |
| finely diced | ||
| 1/2 | T | Sambal |
| 1 | c | Diced Asian pear, tossed |
| with | ||
| Lemon juice | ||
| 1 | T | Chopped chives |
| 1 | T | 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 - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 249
Total Fat: 28.3g
Cholesterol: 70.8mg
Sodium: 937.6mg
Potassium: 159.4mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: 7.6g
Protein: 8.4g