East-West Salmon Sandwich

Name: East-West Salmon Sandwich
Yield: Serves 2 as a snack
Ingredients: 6 fresh spinach leaves; 1 fresh, crisp baguette; 1 fresh, crisp baguette; 2 teaspoons finely chopped garlic; 1 ripe tomato, thinly sliced; 10 basil leaves; Freshly ground black pepper; ½ teaspoon salt; 4 tablespoons finely chopped spring onions; 2 tablespoons finely chopped fresh ginger; 3 tablespoons finely chopped fresh flatleaf parsley; 3 tablespoons finely chopped fresh curly parsley; 3 tablespoons finely chopped fresh coriander; 3 tablespoons extra virgin olive oil; 2 x 100 g (4 oz) boneless, skinless salmon fillets; 2 x 100 g (4 oz) boneless, skinless salmon fillets; 2 tablespoons fresh ginger juice, squeezed from fresh ginger root; 2 tablespoons fresh ginger juice, squeezed from fresh ginger root; 4 tablespoons mirin (Japanese sweet rice wine); 4 tablespoons mirin (Japanese sweet rice wine); 2 teaspoons salt; 2 teaspoons freshly ground five-pepper mixture

Preparation info

Serves
2
as a snack

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

In 1992 Mary Gostelow, a well-known restaurant- and hotel-industry consultant and writer, asked me to contribute to a special event for the 20ûth anniversary of the death of lord sandwich. I was thrilled to be in the company of some of the world’s best chefs. Unfortunately, I was unable to attend the event, but Mary tells me that my sandwich was a big hit. I think you will also like it. This recipe is for two, but can easily be increased for more if you wish.

Ingredients

Fish course
Sandwich
Pescatarian
Microwave

Ingredients

Method