More than Ginger Beef

One of the most influential chefs on the West Coast is Hidekazu Tojo of Tojo's. His philosophy of simplicity, along with his sense of improvisation, is brought to play in this inventive and flavourful dish. For ease of preparation, have your fishmonger butterfly the salmon.

Pair with a pinot gris, perhaps a Trimbach 2002 Pinot Gris Réserve.

Pacific Rim Stuffed Salmon

1 salmon fillet, about 2-3 lb, skinned and boned

2 cups soy sauce

1 cup sake

2 tbsp peeled, minced fresh ginger

6 dried shiitake mushrooms

1 carrot

1 onion

2 large asparagus spears, trimmed

1 lb. fresh crabmeat

1 cup teriyaki sauce

Cooked asparagus for garnish (optional)

Zest of 1 lemon or lime for garnish

Place salmon fillet on cutting board. Make a slit lengthwise two-thirds of the way through the centre of salmon fillet, making sure not to cut all the way through and fold flesh open to make one flat piece 1/2 of the original width.

Combine soy sauce, sake and fresh ginger in a large non-aluminum baking dish. Add salmon, cover and place in the refrigerator for 1/2 hour.

To make stuffing, place dried mushrooms in bowl of warm water and soak for 30 minutes. Meanwhile, cut carrot, onion and asparagus into long matchstick strips. Add crabmeat and the shiitake mushrooms toss together until blended.

Preheat oven to 350 F.

Place a large strip of plastic wrap on a flat surface. Spread fillet on the plastic, skinned side down. Spoon stuffing down the length of the fillet to form a long strip down the centre, leaving a half-inch border on one side.

Using the plastic wrap as a guide, roll up salmon and stuffing jelly roll-fashion with the half-inch border sealing the roll shut. Twist ends of the plastic wrap closed. Do not roll the plastic into the fillet. Roll it around fillet like a casing, making sure it's rolled up tightly. Tuck ends of plastic underneath the roll.

Overwrap the rolled fillet again with aluminum foil, making sure all the edges are sealed and tight. Place on a baking sheet and bake in a preheated oven for 35-40 minutes.

Remove from oven. Allow to rest for a minute. Unwrap and discard the foil, but leave the plastic wrap on the salmon.

Heat teriyaki sauce and keep warm over low heat. Using a sharp knife, cut the plastic-wrapped salmon crosswise into two-inch slices. Peel off plastic from salmon.

Place the slices on a serving dish. Garnish with asparagus spears. Drizzle with teriyaki sauce and sprinkle with zest. Serves six to eight people.

To learn more about pairing Asian food with wine, read East Meets Wine.