Ming Tsai

By Valarie

Ingredients

• FOR THE MARINADE
• 1 clove garlic minced
• 1 jalapeno pepper minced, seeds removed
• 1/4 teaspoon chile flakes (if pepper is not very hot—looking for some piquancy here)
• 1/4 teaspoon mustard seeds crushed with 1/4 teaspoon fennel seeds
• 1/4 cup hoisin
• 2 tablespoons red wine vinegar
• 4 skinned salmon filets
• FOR THE SALAD
• 3-4 heirloom tomatoes
• 1 seedless cucumber
• 10-12 basil leaves
• 2 tablespoons red wine vinegar
• Salt & Pepper

Details

Servings 4
Adapted from ming.com

Preparation

Step 1

Mix all ingredients for marinade together. Season salmon filets with S & P. Pour marinade over the salmon making sure to cover top and bottom. Cover and refrigerate for the time it takes to make the salad.

Heat canola oil in a cast iron pan until hot. Cook the salmon on medium heat for three minutes, then turn over to finish, approximately 2-3 minutes.

Place the tomato & cucumber salad on each plate, top with salmon and strips of basil.