Ginger Salmon with Citrus Sauce

To make the sauce, combine the citrus juices in a non-reactive pan and reduce on low heat by half. Add the citrus segments, soy sauce, and honey. When warm, whisk in the butter. Season to taste with salt and white pepper.

Soak the rice papers in warm water. Set up a steamer. Heat a small pan on medium heat. Add some canola oil and sauté the ginger and scallions until soft, about 2 minutes. Set aside, wipe out the pan, then toast the salt and peppercorns until fragrant. Grind the salt and peppercorns, then use that mixture to season both sides of each of the salmon pieces.

Place a rice paper wrapper on a clean dish towel. Spoon a thin layer of the ginger/scallion mix into the middle and top with the fillet. Roll the bottom towards the middle, bring in the sides, and then finish rolling towards the top, leaving te fold on the bottom. Repeat for the other fillets and let rest.

Line the steamer with the lettuce leaves and place the wraps over the leaves. Steam for 8–10 minutes. Ladle the warm citrus sauce onto small plates and serve the salmon wraps on top. Garnish with pink peppercorns.