Braden Family Cookbook

Chuck Braden

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SPICY SALMON TARTAR WITH                                         Ming Tsai


6 ounces salmon fillet, center cut, finely diced
tablespoon sambal
1 cup diced Asian pear, tossed with lemon juice
1 tablespoon chopped chives
1 tablespoon olive oil
Salt and black pepper to taste

In a chilled bowl, toss everything together. Check for seasoning. Mold tartar in small "O" rings   1/2 inches, or small ramekins. Garnish with syrup and chives.


2 VINEGAR SYRUP             3/4 cup balsamic vinegar

1/4 cup Chinese vinegar 

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. 

Yield: 4 servings - Suggested Wine: Rosemont, Orange Vineyard, Chardonnay, 1996