Aug 22, 2012 Vietnamese Wild Salmon Cylinders [sponsored] This Vietnamese style dish, from Martin Rios of Restaurant Martin, combines the fresh flavors of salmon, jalapeños, plum tomatoes, and cilantro. Salmon Tomato Vietnamese Taste Makers Recipes Vietnam Leave a Comment 0 Save Recipe Print Email Enlarge SERVES 2-3INGREDIENTS ¾ pound wild salmon, thinly sliced8 basil leaves8 cilantro leaves8 mint leaves1 head romaine lettuce, heart only4 tablespoons red onion, thinly sliced4 tablespoons lemon-chile oilSalt and pepperTomato-jalapeño consommé (recipe follows)INSTRUCTIONS1. Lay slices of salmon in a plastic-lined sheet pan and top with the leaves of basil, cilantro, mint, lettuce, red onion, chile oil, salt and pepper. 2. Roll salmon into tight cylinders with all leaves inside. Keep chilled until ready to assemble.3. To serve, lay three salmon cylinders (per serving) and a spoonful of consommé in a shallow bowl. Drizzle with lemon-chile oil and garnish with cilantro.NOTE: For the tomato-jalapeño consommé:1 cup plum tomatoes, seeded1 tablespoon chopped jalapeño2 tablespoons chopped shallots3 tablespoons tomato paste2 tablespoons rice vinegar6 tablespoons mirin¼ cup olive oil1 ½ cup water 5 basil leaves10 cilantro leaves10 tarragon leaves Salt and PepperINTRUCTIONS1. In a food processor combine all ingredients (dry before wet) and season well with salt and pepper. 2. Line a strainer with cheese cloth and add the puree. Sit strainer over a large bowl in the refrigerator and allow liquid to strain for at least 2 hours. 0 Save Recipe Print Email More from Saveur.com Asian-Inspired Dinners Tomato Soup and Grilled Cheese Scandinavian Recipes Simple, Fresh Tomato Recipes 35 Salmon Starters and Mains Related Links Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?