East-Meets-West Sandwich

This is a sandwich I created for the two-hundredth anniversary of Lord Sandwich's death, an event sponsored by the famous Parisian bread baker, Lionel Poilâne. The sandwich paired many of the flavors I've enjoyed with my friends and family from Hong Kong to Paris, and it's easy to make. RECIPE INGREDIENTS 4 salmon fillets (4 ounces each) 1/4 cup ginger juice squeezed from 5 ounces fresh ginger 1/2 cup mirin (Japanese sweet rice wine) salt to taste 2 to 3 tablespoons Ken Hom's Peppercorn-Allspice Mixture (see below) 4 pieces fresh french bread 12 spinach leaves, well washed 16 to 20 dark opal basil leaves or regular basil leaves 2 large ripe tomatoes, thinly sliced East-West Persillade 3 tablespoons finely chopped fresh ginger 1/3 cup finely chopped scallions salt and freshly ground pepper to taste 3 tablespoons olive oil 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped fresh curly parsley 1/4 cup finely chopped fresh italian parsley 1 tablespoon finely chopped garlic Ken Hom's Peppercorn-Allspice Mixture (yield: 1/4 cup) 2 teaspoons sichuan peppercorns, toasted 2 teaspoons black peppercorns 2 teaspoons white peppercorns 2 teaspoons pink peppercorns 2 teaspoons green peppercorns 2 teaspoons whole allspice	You May AlsoTry Smoked Trout, Green Bean And Pear Salad With Candied Walnuts See More Similar Recipes »
DIRECTIONS To make the peppercorn-allspice mixture: Grind each ingredient, using a spice grinder or mortar and pestle, and mix together in a small bowl. It's a potent spice mixture, and since you'll probably grind more than you need, reserve the rest for another use. Store in a tightly sealed container at room temperature Rub the salmon fillets with the ginger juice and mirin. Add salt to the peppercorn-allspice mixture, mix together and sprinkle evenly on both sides of the salmon. Let the salmon marinate in a nonreactive dish at room temperature for at least 30 minutes. Prepare the persillade mixture. In a small heatproof bowl, combine the ginger, scallions, salt, and pepper. In a small skillet, heat the olive oil until it is quite hot but not smoking. Pour the hot oil over the ginger-scallion mixture. Scrape the mixture into a blender with the cilantro, both parsleys, and garlic, and purée. Set aside. Gently steam the salmon fillets over simmering water in a covered wok with a trivet or in a bamboo or metal steamer for 5 minutes, just until done. Or cover the fillets with plastic wrap and microwave at full power for 3 minutes. Let the salmon cool. Preheat the oven to 350 degrees F and warm the bread for 5 minutes. Cut each piece in half lengthwise and scrape out the inside. Spread the persillade on the inside of the bread. Lay in the salmon, spinach, basil, and tomato. Serve at once.
Recipe reprinted by permission of Chronicle. All rights reserved. Date Added: 01/01/2008

Nutrition Facts per Serving Yield: Yield:  4 Servings

Calories: 480 Fat. Total: 19g Fiber: 7g Carbohydrates, Total: 43g Sodium: 251mg % Cal. from Fat: 36% Cholesterol: 62mg Protein: 29g

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