Nori Wrapped Salmon with Ginger Scented Risotto & Wasabi Cream

This recipe comes to us from chef Gianni Respinto of Darrel & Oliver's East City Grill in Fort Lauderdale, Florida. Follow this link to learn more about Gianni and more great recipes!

4 - 8 oz. salmon filets 1/2 cup mixed black and white sesame seeds 1/4 cup lite soy sauce 1/4 cup fish sauce 1/4 cup mirin 1 T grated fresh ginger 2 T garlic, minced or pressed 1 cup chopped scallions 1/4 cup wasabi 1 cup heavy cream 1 red bell pepper, julienned 1 yellow pepper, julienned 1 carrot, julienned 1/4 pound snow peas, julienned 1 daikon radish, peeled and julienned 1/3 cup sesame oil, divided 2 sheets nori, cut into 3 inch wide strips salt and pepper 1 recipe ginger scented risotto, follow this link for recipe Optional Garnishes Tobiko caviar sweet soy sauce in a squirt bottle fresh chives

Serves 4 Mix together lite soy sauce, fish sauce, mirin, salt and pepper, garlic and ginger. Marinate the salmon in this mixture for up to three hours. Pre-heat oven to 400°F. Remove fish from the marinade and wrap each piece with nori. Sprinkle with sesame seeds. Heat a non-stick skillet with half the sesame oil until smoking hot. Sear fish on the show side (side that will be face up on the plate) until well browned, about 3 minutes. Remove fish from skillet and finish cooking in the oven for about 8 minutes. Prepare risotto. Follow this link for the recipe. Stirfry the vegetables quickly in remaining sesame oil until bright in color and crisp-tender. Whisk together wasabi and cream. Add salt and pepper to taste. Presentation Pour cream sauce on plate. Pile risotto on top of cream. Place vegetables on top of rice and fish on top of vegetables. Squirt soy sauce around plate. Top fish with caviar and chives.