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1
Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
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2
Add the vinegar and soy, and whisk well.
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3
Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
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4
Season lightly with the Essence.
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5
Place the panko crumbs in a shallow dish.
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6
Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
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7
Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
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8
MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
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9
Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
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10
Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
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11
Continue whisking until the sauce is smooth.
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12
Add the soy sauce, salt, to taste, and wasabi.
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13
Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
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14
Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
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15
Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
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16
Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
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17
Serve immediately with steamed rice, and pass the remaining sauce at the table.
