455 grams fresh wild BC Salmon (sockeye, or Chum/ Keta for example)
1/4 cup maple syrup, reduced
1 cup kimchi, store bought
Black & white sesame seeds to garnish
1 brunch, fresh scallions, cut into thin strands and curled in ice water
In a large skillet over medium high heat add the canola oil and bring to 350F 375F temperature to fry.
Working in small batches add wontons and fry for only approximately one minute per side and set aside on paper towel to dry. Season with salt once all done.
In a small mixing bowl combine the mayo and sriracha and mix well. Set aside until needed.
In a medium sized pot over high heat add the Yuzu juice and water and bring to a low boil. Once boiling reduce to a slow simmer and gently add your salmon. The salmon should just be covered enough to fully poach the entire piece. Cook for approximately four to five minutes maximum as you don’t want to overcook it. Once cook, remove from heat. Let cool and flake into small pieces for assembly.
At the same time in a separate small pot over high heat add the maple syrup. Bring to a low boil and reduce heat to a simmer as you want to carefully reduce the liquid, approximately five to eight minutes depending on thick your maple syrup is to start. Be careful not to burn it.
To assemble Bites, first start with a crispy won ton as the base, spoon on a small amount of sriracha mayo, followed by salmon flake, maple syrup drizzle, kimchi, sesame seeds and scallions.