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How to make it

  • In advance, make pickled onions:
  • Combine rice vinegar and sugar in a non-reactive pot. Bring to a boil. Taste and correct sugar balance. Remove from stove and add onions. Steep until mixture cools. Add salt if needed.
  • Make sauce:
  • In a sauce pan, combine the Riesling, shallots, and ginger. Reduce until au sec, or approximately 2-3 Tbsp. of liquid remains. Add the heavy cream and gently reduce by half.
  • Meanwhile, in a separate sauce pan, reduce the sugar and yuzu juice together until thick and syrupy. Stir into the reduced cream mixture.
  • Using a stand or immersion blender, puree the sauce while slowly adding the butter a few cubes at a time until all of the butter is incorporated. Season to taste with kosher salt and white pepper, and keep warm or serve immediately.
  • Prepare salmon:
  • Season salmon with salt and pepper. Rub with soy sauce. Press each side onto sugar. Heat pan over medium heat and add oil. Place salmon in pan and sear on all sides until sugar caramelizes to a nice sheen. Cook to preferred doneness (my salmon was beautiful and super fresh so I did med-rare).
  • Place 2 ounces sauce on each plate, place 1 piece salmon atop sauce and garnish with pickled Maui onions. Microgreens, baby spinach or minced green onions may be used for garnish.

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