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1
In a pot add brown sugar, water vinegar, garlic, lime leaves and soy sauce.
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2
Bring to a boil on high heat.
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3
Reduce heat to medium and simmer for 10 to 12 minutes or until syrupy.
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4
There will be about 1/2 cup of liquid left.
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5
Allow mixture to cool to room temperature.
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6
(This is a soy syrup for drizzling on the salmon just prior to serving.
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7
).
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8
Cut each salmon fillet into 4 thin slices to the skin, but not through the skin.
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9
Place a piece of pickled ginger between each slice.
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10
Sandwich together.
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11
Plump the raisins by setting them in boiling water for several minutes.
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12
Drain and set raisins aside.
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13
Trim lemon grass stalks to a point at one end and spear a stalk through each of the fillets.
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14
(If you cannot find lemon grass, use wooden skewers, which have been soaked in water first.
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15
Unfortunately you will lose some flavour and some presentation WOW factor.
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16
).
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17
Recipe can be made several hours in advance to this point.
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18
Combine 1 teaspoons vegetable oil and 1 tsp sesame oil in skillet over medium heat.
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19
(Reserve remaining oil to cook the salmon.
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20
).
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21
Add cabbage and saute about 2 minutes or until it is wilted.
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22
Stir in chili flakes and raisins and cook another 2 minutes, stirring while it cooks.
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23
Stir in the hosin sauce, and balsamic vinegar.
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24
Cook one minute longer, set aside and reheat when needed.
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25
Heat remaining vegetable oil and sesame oil in skillet on high heat.
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26
Cook salmon skin side down until skin is crisp, about 1 1/2 minutes.
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27
Turn over and cook flesh side down for another 2 minutes or until salmon is slightly pink in the centre.
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28
You do not want to over cook it.
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29
To serve place place cabbage on each serving plate.
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30
Top with salmon skewers and drizzle soy syrup over the plate.
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31
Scatter some beet greens or sprouts lightly over top of each plate for garnish.
