-
1
In a large high-sided skillet, add the water and bring to a simmer.
-
2
Gradually whisk in the matcha powder, followed by 1 teaspoon salt, followed by the cream. Reduce the heat to low and let the temperature of the liquid sink below 180u00b0.
-
3
Slide in the salmon fillets, skin sides up. Turn off the heat. Depending on the thickness, let the fillets poach for 10 minutes.
-
4
Sacrifice the perfection of one of the fillets. Using a spoon, try to make a clean break at one of the flakes. If the salmon still has a tint of translucency in its flake, it's done.
-
5
Transfer to a plate. (That tester is your piece, by the way.) Put the fillets somewhere warm, like in a oven with a pilot light, or on the plate over the warm liquid (providing the plate's diameter is wide enough).
-
6
In a small skillet, add the grapeseed oil. Turn the heat to medium. Add the ginger. Yes, now.
-
7
As the grapeseed oil warms, you'll start to smell the sweet essence of cooked ginger. Stir constantly.
-
8
Now, add the crumbs, and raise the heat to medium-high.
-
9
Tumble the crumbs while shaking the pan, popcorn-style, until well toasted. Remove the pan from the heat and stir in the lime zest.
-
10
Arrange the fillets on plates or a platter, skin sides down; sprinkle with 1/4 teaspoon salt.
-
11
Now, lightly brush the salmon fillets with the mayonnaise, and sprinkle the toasted crumbs in an even blanket on top of the fillets.
-
12
Garnish with chives. Serve with lime wedges.
