Chef Ming Tsai helps a fisherman divide up Salmon at a hatchery.

Ingredients:

Yield: 4 servings

4 salmon fillets, 2 oz.
Fleur de sel, or regular sea salt
coarsely ground black pepper
2 Tbs. chopped chives
1/4-cup extra-virgin olive oil
1/2-Tsb. finely julienned fresh ginger

Directions:

1. Wrap each piece of salmon loosely in plastic film.
   
2. Place on a work surface and using a meat pounder or mallet, pound the fish gently to about 1/8-inch thickness.
   
3. Unwrap the salmon and transfer each flattened fillet to a serving plate.
   
4. Season the fish lightly with salt and pepper and sprinkle with the chives.
   
5. In a small skillet over high heat, heat the olive oil until very hot, about 5 minutes.
   
6. Stir in the ginger, remove from the stove, and immediately spoon a bit of the oil over one portion of the fish.
   
7. The fish should sizzle when the oil hits it; if not, return the skillet to the stove and reheat the oil.
   
8. Spoon 1 tablespoon of the hot oil over each portion and serve at once.

Copyright 2000, Ming Tsai, All Rights Reserved