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.

SERVES 2-3

INGREDIENTS

¾ pound wild salmon, thinly sliced

8 basil leaves

8 cilantro leaves

8 mint leaves

1 head romaine lettuce, heart only

4 tablespoons red onion, thinly sliced

4 tablespoons lemon-chile oil

Salt and pepper

Tomato-jalapeño consommé (recipe follows)

INSTRUCTIONS

1. 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, seeded

1 tablespoon chopped jalapeño

2 tablespoons chopped shallots

3 tablespoons tomato paste

2 tablespoons rice vinegar

6 tablespoons mirin

¼ cup olive oil

1 ½ cup water

5 basil leaves

10 cilantro leaves

10 tarragon leaves

Salt and Pepper

INTRUCTIONS

1. 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.