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1
Season the salmon with salt, pepper, and five-spice powder.
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2
Sear the fish-skin side first.
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3
Allow to get crispy.
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4
Flip the fish and allow coloring on the flesh side.
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5
Remove the skin and allow to marinate in soy.
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6
Reserve the salmon and crisp the skin in a hot pan or on a griddle until crispy.
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7
For the adzuki paste: Sweat the ginger, garlic, and red onion and add the beans.
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8
Then cover with chicken stock.
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9
Add rice vinegar, orange juice, lime leaf, red pepper flakes, and mirin.
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10
Cook slowly until tender, about 2 hours.
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11
Puree in a food processor and add butter and allow to cool.
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12
Prepare a salad with the shredded daikon and carrot and toss with the mirin, lemon, and oil as dressing.
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13
Prepare the vegetable rolls by quickly sauteing all the vegetables quickly in sesame oil with ginger garlic and scallion added.
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14
Allow to cool, then some of the filling in egg roll wrappers, and seal with egg wash. Fry just before serving, and cut on a bias.
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15
For the sauce, prepare a caramel using the sugar and a little water.
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16
To stop the caramel once the sugar is dark enough add the fish stock.
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17
Adjust with a little tamari, and finish with lime juice.
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18
The product should be thick but easily pourable.
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19
Plate the salmon with some skin as garnish, the adzuki paste, salad, and a vegetable roll.
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20
Drizzle the plate with the sauce.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
