Wasabi Soy Gastrique:
Melt the sugar until smooth and brown. Add the orange zest and ginger; cook 4 minutes. Add the orange juice and ginger juice; cook 5 minutes. Once smooth, add soy sauce, bring to a boil and simmer for 8 minutes. Pulse 4 times with an immersion blender. Strain through a fine mesh sieve into another sauce pot. Add slurry to thicken; simmer 4 minutes. Once thick, add wasabi paste.
Rice:
Cook one pound of the purple Thai rice and cool. Prep the veggies: shave the celery, julienne the scallions and shiitakes and mince the carrots. Blend the rice and veggies and hold until ready to use. When ready to plate, stir fry a portion of the rice in sesame oil and “deglaze” with a blend of 75% miso broth and 25% Kikkoman Less Sodium Soy Sauce.
Slaw:
Julienne one head of Napa cabbage and combine with julienned red and green peppers, shaved red onion and fresh minced cilantro. Blend until just coated with mayonnaise, green curry past, Kikkoman Less Sodium Soy Sauce, fresh lime juice and a touch of black pepper.
To order: Season salmon filet with salt and black pepper. Grill the fish and place on top of the rice. Top the fish with a generous 2 tablespoons of slaw, then drizzle the soy wasabi gastrique generously around the fish.
Recipe courtesy of Chef Steve Schimoler, Crop Bistro, Cleveland, OH
