| | AND FISH: |
| 1/3 | c | Lapsang Souchong tea |
| 1/3 | c | Balsamic vinegar |
| 3 | tb | Butter |
| 10 | | Shallots, peeled and thinly sliced |
| 2 | tb | Sugar |
| 1 | pn | Salt |
| 1 | | Big pinch pepper |
| 8 | | Wooden skewers, presoaked in warm water for at least 2 hours |
| 24 | oz | Skinless, boneless salmon, cut into long ribbon shapes |
| | LEMON |
| 1/2 | c | Freshly squeezed lemon juice |
| 3 | tb | Champagne vinegar |
| 2 | | Shallots, peeled and sliced |
| 1 | | Bay leaf, broken |
| 1 | ts | Freshly cracked black pepper |
| 3 | tb | Heavy cream |
| 1/2 | lb | Butter, cut into small pieces and kept very cold |
| | VINAIGRETTE FOR THE GARDEN |
| 1 | c | Red wine vinegar |
| 1/2 | c | Soy |
| 1/2 | c | Dark roasted sesame oil |
| 1/2 | c | Chopped cilantro leaves |
| 1/2 | c | Hot chile oil |
| 3 | tb | Peeled, chopped ginger |
| 3 | tb | Minced garlic |
| 1 1/2 | tb | Sugar |
