1 lb Wild Caught Salmon

4oz Wakami Salad (seaweed salad)

12 Stalks of Medium Asparagus

4 Wonton Sheets

2oz. Cusabi (cucumber & wasabi)

2oz Sweet Chili Asian Marinade

2oz. Fresh Pickled Ginger

Salt & Pepper to taste 

Directions
Sear (2) 8oz portions of salmon, cooking times may vary, but approximately 5 minutes per side.  While salmon is cooking, cut wontons into thin strips and fry in oil until crisp (30 seconds to 1 minute).  Place finished wontons on paper towel to dry.  Remove salmon and place on desired starch.  Top with wakami (cold) and crisps.  Drizzle with chili sauce and  cusabi on exposed salmon and onto serving plate then garnish with ginger.