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Ingredients

4 each Salmon fillets, 5 - 6 oz., each
1/4 cup Chef Larry's Asian spice (recipe follows)
Chef Larry's Caramelized Tomato Mushroom Salad as needed (recipe follows)
Chef Larry's Scallion and Roasted Red Pepper Oils as needed (recipes follow)

For Chef Larry's Asian Spice:

2/3 tsp. Cayenne pepper
1 tsp. Ground cloves
1 tsp. Curry powder
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1/2 cup Paprika
2 tsp. Granulated garlic
1/4 cup Salt
1 tsp. Black pepper

For Chef Larry's Orange Ginger Glaze:

1 1/4 cup Orange juice
1/2 tsp. Fresh ginger minced
1/2 cup Brown sugar
1/3 tsp. Garlic, minced
2 each Green onions, minced
1/2 cup Soy sauce
2 tsp. Corn starch

Method
Prepare Chef Larry's Asian Spice by combining ingredients, mixing well. Store in air-tight container and reserve until use. Prepare Chef Larry's Orange Ginger Glaze by placing 1 cup of orange juice, ginger, brown sugar, garlic, green onion, soy sauce and in a sauce pan. Bring to a simmer over medium heat. Combine remaining 1/4-cup orange juice with cornstarch, mix well and add to simmering sauce. Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 10 minutes. Strain and reserve.

Prepare Chef Larry's Tomato Mushroom Salad, Asian Spice, Scallion and Roasted Red Pepper Oils per recipes, reserve. Heat grill or BBQ. Season salmon fillets with Chef Larry's Asian Spice. Place seasoned salmon fillets on grill and cook for approximately 4 minutes on each side. Baste with Chef Larry's Orange Ginger Glaze for the final 1 1/2 minutes of cooking. Portion Tomato Mushroom Salad onto serving plates. Place grilled salmon fillet over salad and top with Orange Ginger Glaze. Drizzle with Scallion and Red Pepper Oils and garnish with chives.

Makes 4 servings

Chef Larry's Tomato Mushroom Salad
Ingredients

1 each Yellow tomato, peeled, seeded, julienne cut
2 each Roma tomato, peeled, seeded, julienne cut
1/2 cup Red Cherry or baby grape tomatoes, halved
1/2 cup Yellow pear tomatoes, halved
1/4 cup Red onion, thinly sliced
1 cup Mushrooms, sliced
1/4 cup Red and green bell pepper, seeded, diced
8 – 10 each Large fresh basil leaves, chiffonade cut
Salt to season
Fresh ground black pepper to season

For the Dressing:

1 tbsp. Balsamic vinegar
1 tsp. Parsley, finely chopped
2/3 tsp. Dijon mustard
2/3 tsp. Sugar
1/3 cup Olive oil, extra virgin
Salt to taste
Fresh ground black pepper to taste

Method
Prepare dressing by combining vinegar, parsley, Dijon mustard and sugar together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Place salad ingredients in a bowl. Add dressing and toss. Season if necessary with salt and pepper. Allow flavors to develop for 1 hour under refrigeration.

Makes 4 - 6 servings