Whisk together all ingredients.
Thaw corn kernels, if using, and drain. Dice all ingredients to size of corn kernels.
Process all ingredients except panko and egg whites. Place into large bowl, then fold in panko, then slowly fold in egg whites in 2 separate actions. Make sure to fold and not stir or whip.
Cilantro Citrus Sauce: 1/2 bunch cilantro, chopped 1/2 lime, zest 1/2 lemon, zest 1/2 orange, zest 1 orange, juiced 1 lime, juiced 1 tablespoon shallots 1/2 tablespoon garlic 1/2 cup white wine 4 tablespoons butter Salt and pepper, to taste
Mix cilantro, zests, juices, shallots and garlic. Saute cilantro mixture, deglaze with wine, reduce. Add butter adjust with salt and pepper.
4 (8-ounce) salmon fillets
Day One: Marinate 4 (8-ounce) boneless, skinless salmon fillets overnight in smoked salmon brine.
Day Two: Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put fillets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours). Be sure fish remains cool to the touch. This process will put flavor into the fish without cooking the flesh. Do not smoke fish too hot as it will still be put on the grill to finish the cooking process. Reserve fish in refrigerator until ready to grill. Prepare summer corn salsa refrigerate until served. Prepare Chile Dumpling batter and refrigerate.
Preparation: Preheat BBQ grill to hot fire. Warm corn salsa to room temperature. Set-up steamer on stovetop, bring water to a simmer. Prepare cilantro citrus sauce and keep in warm location. Scoop 12 (2-ounce) portions of dumpling mix into steamer. Cover and cook 8 to 10 minutes.
While dumplings are steaming place salmon on grill to desired doneness (5 minutes per side per inch of thickness).
Final Assembly: Place 3 dumplings on each plate. Spoon corn salsa between dumplings. Place grilled salmon atop dumplings. Drizzle salmon and plate with citrus sauce.
Recipe courtesy of La Mont Caldwell, Seven Glaciers Restaurant,Girdwood, Alaska