Ingredients

Salmon and marinade:
6 (4-ounce) czar-cut salmon fillets
Salt and freshly ground black pepper
1 cup sake
2 shallot cloves, minced
2 garlic cloves, lightly crushed with the side of a knife blade and minced
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh cilantro leaves
1 cup sesame oil

Slaw:

1/2 head napa cabbage, sliced chiffonade
1/4 cup dried seaweed
1 pint bean sprouts
1 (6-ounce) can bamboo shoots, drained, rinsed and cut chiffonade
2 leeks, white and tender green parts only, soaked in salt water to remove grit, and very
thinly sliced
1 lime, juiced
1 orange, juiced
Freshly ground black pepper

Wasabi aioli:
1/3 cup mayonnaise
1 teaspoon wasabi powder
1/2 teaspoon garlic powder
1 teaspoon fresh lime juice

Marinate salmon:

Directions

Season salmon with salt and pepper and place
in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and
pour over fish. Cover and marinate for 2 hours in the
refrigerator.

Ingredients

Make Asian
slaw:

Directions

Combine cabbage, seaweed, bean sprouts, bamboo shoots,
leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper.
Cover and refrigerate for 1 hour.

Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice
and chill.

Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on
paper towels and bring to room temperature.

Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle
of wasabi aioli on fish.