Steamed Gingered Salmon with Warm Citrus Sauce

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Canola oil to cook

2 tablespoons ginger julienned

1/2 cup sliced scallions

1 tablespoon fleur de sel

1 teaspoon coarse ground szechuan peppercorns

1/2 teaspoon coarse ground white peppercorns

4 (3-ounce) pieces of salmon fillet

4 eight inch rice paper, softened in warm water

4 red leaf lettuce leaves for steaming

Warm Citrus Sauce, recipe follows

1/2 tablespoon pink peppercorns, for garnish

Warm Citrus Sauce:

Juice of 1 orange, separated

Juice of 1 lemon, separated

Juice of 1 lime, separated

1 tablespoon clear soy sauce

1 tablespoon lychee honey

1/2 tablespoon butter, optional-but highly recommended

Salt and white pepper