Instructions: To make the peppercorn-allspice mixture: Grind each ingredient, using a spice grinder or mortar and pestle, and mix together in a small bowl. Its a potent spice mixture, and since youll probably grind more than you need, reserve the rest for another use. Store in a tightly sealed container at room temperature. (Makes 1/4 cup)

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 puree. 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 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.

This recipe yields 4 servings.

Comments: This is a sandwich I created for the two-hundredth anniversary of Lord Sandwichs death, an event sponsored by the famous Parisian bread baker, Lionel Poilane. The sandwich paired many of the flavors Ive enjoyed with my friends and family from Hong Kong to Paris, and its easy to make.

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