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1
Whisk together all ingredients.
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2
Thaw corn kernels, if using, and drain.
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3
Dice all ingredients to size of corn kernels.
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4
Process all ingredients except panko and egg whites.
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5
Place into large bowl, then fold in panko, then slowly fold in egg whites in 2 separate actions.
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6
Make sure to fold and not stir or whip.
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7
Cilantro Citrus Sauce: 1/2 bunch cilantro, chopped 1/2 lime, zest 1/2 lemon, zest 1/2 orange, zest 1 orange, juiced 1 lime, juiced 1 tablespoon shallots 1/2 tablespoon garlic 1/2 cup white wine 4 tablespoons butter Salt and pepper, to taste
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8
Mix cilantro, zests, juices, shallots and garlic.
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9
Saute cilantro mixture, deglaze with wine, reduce.
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10
Add butter adjust with salt and pepper.
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11
4 (8-ounce) salmon fillets
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12
Day One: Marinate 4 (8-ounce) boneless, skinless salmon fillets overnight in smoked salmon brine.
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13
Day Two: Remove salmon filets from brine.
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14
Rinse lightly in cold water, pat dry.
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15
Put fillets in smoker.
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16
Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours).
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17
Be sure fish remains cool to the touch.
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18
This process will put flavor into the fish without cooking the flesh.
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19
Do not smoke fish too hot as it will still be put on the grill to finish the cooking process.
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20
Reserve fish in refrigerator until ready to grill.
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21
Prepare summer corn salsa refrigerate until served.
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22
Prepare Chile Dumpling batter and refrigerate.
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23
Preparation: Preheat BBQ grill to hot fire.
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24
Warm corn salsa to room temperature.
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25
Set-up steamer on stovetop, bring water to a simmer.
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26
Prepare cilantro citrus sauce and keep in warm location.
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27
Scoop 12 (2-ounce) portions of dumpling mix into steamer.
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28
Cover and cook 8 to 10 minutes.
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29
While dumplings are steaming place salmon on grill to desired doneness (5 minutes per side per inch of thickness).
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30
Final Assembly: Place 3 dumplings on each plate.
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31
Spoon corn salsa between dumplings.
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32
Place grilled salmon atop dumplings.
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33
Drizzle salmon and plate with citrus sauce.
