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1
To make the vinaigrette, heat the butter in a small skillet over low heat until it browns, 15 to 20 minutes.
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2
Watch carefully as the butter can burn quickly.
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3
The butter should have a nutty aroma.
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4
In a blender, combine the passion fruit juice, orange juice, shallots, ginger, mustard, and sugar and blend until pureed.
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5
While the machine is running, slowly add the browned butter to make an emulsion.
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6
Be careful, as the mixture may foam up when the hot butter is added.
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7
Season with salt and pepper and set aside.
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8
The vinaigrette should be served slightly warm.
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9
Divide the rice into the 4 lightly greased metal ring molds.
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10
Press the rice firmly into the molds to form cakes.
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11
Sprinkle the bottom of the cakes with the ground nori and the toasted sesame seeds.
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12
Prepare a skillet coated with the canola oil over medium heat.
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13
With the rice still in the mold, place the mold in the skillet.
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14
Sear the rice cakes on the bottom until they are brown and very crispy.
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15
Set the cakes aside without removing the ring molds.
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16
In a non-reactive bowl, combine the salmon, tomatoes, scallions, lime juice, hot pepper sauce, and canola oil.
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Season to taste with the sea salt and pepper.
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The salmon should be well seasoned, and be prepared no longer than 15 minutes before serving.
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19
GARNISH: 2 tablespoons Chinese black vinegar 2 teaspoon mirin 1 teaspoon sesame oil 1 tablespoon canola oil Salt and fresh ground black pepper, to taste Canola oil, for frying 1 cup mache 1 cup taro root strings or 1 cup taro, finely julienned Salt
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20
In a small bowl, whisk together the vinegar, mirin, sesame oil, and canola oil.
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21
Season with salt and pepper.
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22
Just before serving, drizzle some of the vinaigrette over the mache and toss gently.
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23
Fill a small heavy pot one-third full with the oil and heat to 300 degrees.
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24
Add the taro root to the oil and fry until golden brown and crispy.
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25
Remove the taro with a large-mesh spoon and drain on paper towels.
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26
Season with the salt, to taste, while hot.
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27
PLATING: Spoon equal amounts of the salmon mixture onto each rice cake.
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28
Place each mold in the center of a serving plate and gently remove the ring mold.
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29
Drizzle the warm vinaigrette around each rice cake and sprinkle with ground nori and toasted sesame seeds.
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30
Garnish the top of the salmon with the dressed mache and the crispy taro strings.
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Serve immediately.
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32
Wine suggestion: Patz and Hall Chardonnay 1998
