Chive Oil

Ingredients Weight Measure
Canola oil 1/2 cup
Chives, fresh, rough chop 1/4 cup
Salt pinch

Hawaiian Huli Huli Barbecue Glaze

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 1 cup
Ketchup 3 cups
Rice wine vinegar 1 cup
Soy sauce, lite 1 cup
Pineapple juice 1/2 cup
Brown sugar 2 Tbsp.
Worcestershire sauce 2 Tbsp.
Garlic, freshly minced 2 oz. 1 Tbsp.
Ginger, freshly minced 3 Tbsp.
Salt pinch

Lemongrass and Chinese Mustard Sauce

Ingredients Weight Measure
Seafood stock 3 cups
Lemongrass, rough chop, use only bottom 2" of stalk 2 cups
Coconut milk 1 cup
Chinese mustard (paste form) 1 Tbsp.
Ginger, freshly grated 2 Tbsp.
Brown sugar 2 Tbsp.
Turmeric 1/2 tsp.
Cornstarch slurry 2 oz.
Pencil chives, sliced into 1/8" segments 2 Tbsp.

Seared Barbecued Salmon Fillet

Ingredients Weight Measure
Canola or peanut oil 1/2 cup
Salt and white pepper pinch
Salmon fillets, boned, skinned, 6-7 oz. ea. 12 ea.
Huli Huli Barbecue Glaze (for above) 2 cups

Pineapple Sticky Rice

Ingredients Weight Measure
Calrose rice, rinsed thoroughly 3 cups
Pineapple, minced 1 cup
Water 2-1/2 cups
Rice wine vinegar 1/2 cup

Tempura Batter

Ingredients Weight Measure
All-purpose flour 3 cups
Cornstarch 1 cup
Salt 2 tsp.
Water, ice cold 3 cups
Asparagus stalks, 4" in length 36 ea.
Canola or peanut oil, for frying as needed


Ingredients Weight Measure
Red bell pepper, brunoise 1/4 cup
Sesame seeds, black 1 Tbsp.
Onions, green, 1" long bias segments (placed in ice water for 15 minutes, to allow for curling) 1/2 cup
Mangoes, fresh, thinly sliced and fanned out 2 ea.
Orchids 12 ea.


  1. For the Chive Oil, combine all ingredients in a food processor or blender and puree for 3 minutes, until completely incorporated. Remove from blender, allow to sit in refrigeration for 24 hours. Transfer to squeeze bottle.
  2. For the Hawaiian Huli Huli Barbecue Glaze, in a heavy-bottomed stock pot or saucepan, place all ingredients. Mix thoroughly.
  3. Over medium heat, simmer entire mixture for 30-40 minutes, until reduced by 2/3. Once reduced, allow for mixture to cool completely. Using a hand blender or food processor, puree the entire mixture until smooth. Remove from blender, place in a storage container, and refrigerate until ready to use.
  4. For the Lemongrass and Chinese Mustard Sauce, in a heavy-bottomed saucepan, combine seafood stock, lemongrass, coconut milk, Chinese mustard, ginger, brown sugar and turmeric. Mix thoroughly.
  5. Simmer mixture over medium heat for approximately 15-20 minutes, or until reduced by 1/4. Thicken slightly with cornstarch slurry; thicken enough to lightly coat the back of a spoon. Allow to simmer on low to medium heat for 3-5 minutes.
  6. Remove from heat, pass entire mixture through a strainer. Add pencil chives. Allow to cool completely, transfer to holding container, cover completely.
  7. For the Seared Barbecued Salmon Fillet, in a heavy-bottomed sauté pan, pour enough oil to evenly coat the bottom of pan. Over medium-high heat, allow pan to heat up to just below the smoking point. Carefully place a few pre-seasoned fillets, flesh-side down, in pan (do not overload pan). Sear flesh of fish until it is crisp and a deep golden brown.
  8. Remove fish and place on a lightly oiled baking sheet, skin-side down. Repeat process until all 12 fillets are seared. With a brush, lacquer a coat of the Huli Huli Glaze onto each fillet. Place baking sheet with fish in a preheated 350°F oven for 3-4 minutes.
  9. Remove baking sheet, and apply another coat of glaze; return to oven for 4 minutes. Remove baking sheet, apply a third coat of glaze and place under a preheated salamander until a crispy crust has formed. (Use a butane torch or oven broiler if you do not have a salamander). Remove from salamander and hold warm for service.
  10. For the Pineapple Sticky Rice, combine all ingredients in rice cooker and set for 20 minutes. The rice should be cooked as close to service time as possible.
  11. For the Tempura Batter, in a mixing bowl, combine all ingredients except asparagus and oil, and mix with a whip, thoroughly, until there are no lumps. Heat oil to 350°F-375°F. Carefully coat each asparagus spear with tempura batter and gently place into the heated oil. Asparagus will take only about 30 seconds to become golden brown. Remove from oil, drain excess grease on a paper towel. This should be done as close to service time as possible.
  12. To plate, place 2/3 cup sticky rice on each plate using ring mold. Place 3 spears of asparagus tempura on top of rice. Place the Huli Huli–glazed salmon on top of the asparagus. Drizzle Lemongrass and Chinese Mustard Sauce on plate around salmon. Sprinkle the red bell pepper brunoise and black sesame seeds on the sauce. Drizzle the chive oil very lightly on sauce. Place green onion curls on top of salmon. Arrange mango fan and orchid on plate.

Yield: 12 servings