Pan sear the salmon fillets in a hot non stick pan and finish in the
oven, cook medium
rare. Wash the baby bok choy, peel and trim the asparagus. Sauté the shimp.
Sauté the shiitake, bok choy and asparagus, arrange the vegetable on a
plate and place the fish on top. Mix the ingredients for the vinaigrette
together and dress the plate. Garnish with crisp tortilla, sprigs of fresh
cilantro and basil leaves.