"Recipes from the Chef's Kitchen"

Ingredients:
1)   3 lb. Salmon - chopped into small pieces
2)   1 cup chopped Napa Cabbage
3)   1 lb. small diced Carrots
4)   1 lb. small diced Red Carrots
5)   2 tbs. small diced Jalepenos
6)   1 tbs. sliced Green Onion
7)   1 tbs. chopped Cilantro
8)   Salt and White Pepper to taste
9)   1 tbs. Sesame Seeds (white/black)
10) 1 Box Shrimp - crisp
11) Miso Vinaigrette (see recipe below)
12) Chili Mayonnaise (see recipe below)

Preparation:
1)   Place the Chili Mayonnaise on the bottom of the plate.
2)   Place the salmon (with the miso vinaigrette mixed in) on top of the
       Chili Mayonnaise.
3)   Mix the next eight ingredients together.
4)   Put them on top of the salmon.
5)   Deep fry the shrimp crisp until done.
6)   Arrange them on the plate.

The Miso Vinaigrette
Ingredients:
1)   3 inch Ginger - peeled and finely diced
2)   1 tbs. minced Garlic
3)   1 tbs. Miso Paste
4)   1 1/2 tbs. Chili-Garlic Paste
5)   1/2 bunch chopped Cilantro
6)   3 oz. Sherry
7)   4 oz. Rice Vinegar
8)   5 oz. Fish Sauce
9)   2 oz. Lime Juice
10) 1 tbs. Honey
11) 1 oz. Sesame Oil
12) 4 oz. Peanut Oil

Preparation:
1)  Mix all the ingredients together.
2)  Mix them with the cut up salmon.

The Chili Mayonnaise
Ingredients:
1)   1/2 tbs. minced Shallot
2)   1/4 tbs. minced Garlic
3)   4 oz. paseurized Egg Yolk
4)   1 oz. Soy Sauce
5)   1 oz. Aji-Mirin
6)   1 oz. Rice Vinegar
7)   1 oz Lime Juice
8)   3 oz. Sriracha Sauce
9)   1 oz. Yuzu
10) 12 oz. Canola Oil

Preparation:
1)   Whisk together all ingredients except canola oil.
2)   Working in batches, add half mixture to a robot coupe.
3)   Turn machine on a slowly drizzle in canola oil to emulsify.
4)   Add half canola oil, check seasoning and remove to a clean container.
5)   Repeat process with remaining ingredients.