NORI WRAPPED SALMON     YIELD: 6 ROLLS 
  

*	1 pound salmon filet, skinless, pin bones removed
*	2 tablespoons canola oil
*	1 tablespoon minced fresh ginger
*	½ cup julienned shiitake mushrooms
*	½ cup julienned carrots
*	½ cup snow peas
*	1 teaspoon sesame oil, toasted
*	6 sheets Nori
*	soy sauce, as needed
*	canola oil, as needed



Divide the salmon filet lengthwise into six pieces, approximately 5" x 1".  With a paring knife make a pocket slit lengthwise down each piece of salmon, leaving ½" remaining uncut on each end.  Do not cut through the salmon. 
  

In a medium sauté pan add canola oil, ginger and vegetables.  Quickly sauté until just wilted.  Add sesame oil and gently toss to combine.  Remove from fire and allow to cool.  Evenly divide the vegetables into the pockets of each salmon portion. 
  

On a flat surface place the Nori sheets shiny side down.  With a brush moisten with soy sauce.  Place a filled portion of salmon on the bottom third of the Nori wrapper.  Roll into a cylinder shape, leaving the seam side down.  Repeat with all Nori wrappers and salmon. 
  

In a large sauté pan place in canola oil, add salmon rolls and cook on all sides.  Remove from pan.  Finish cooking in a 350 F. oven until desired doneness is achieved, or serve rare, direct from the sauté pan. 
  

WASABI REMOULADE: 

*	1 tablespoon wasabi powder
*	rice wine vinegar, as needed to moisten
*	¼  cup mayonnaise
*	½ teaspoon sesame oil, toasted
*	1 tablespoon soy sauce

In a small bowl combine wasabi powder with the rice wine vinegar until a paste is formed.  Add in the mayonnaise and mix until well combined.  Season with the sesame oil and soy sauce.  Set aside. 
  

ABIGAEL'S PONZU SAUCE: 

*	1/3 cup soy sauce
*	 juice of ½ lemon
*	 juice of ½ orange
*	1 teaspoon minced ginger
*	1 tablespoon honey

In a small bowl combine all ingredients and mix well.  Set aside. 
  

ASIAN SALAD: 

*	½  pound pea shoots
*	1 red bell pepper, julienned
*	1 package enoki mushrooms, optional
*	1 tablespoon toasted sesame seeds



In a medium bowl combine all salad ingredients and toss to evenly combine.  Drizzle with Abigael's Ponzu Sauce until evenly dressed. 

ASSEMBLY: 

Arrange salad in the center of a large plate.  Cut Salmon Rolls into 1" pieces and arrange around the salad.  Drizzle entire plate with Wasabi Remoulade and Abigael's Ponzu Sauce.