canola oil to cook |
2 tablespoons ginger julienned |
1/2 cup sliced scallions |
1 tablespoon fleur de sel |
1 teaspoon coarse ground szechuan peppercorns |
1/2 teaspoon coarse ground white peppercorns |
4 (3-ounce) pieces of salmon fillet |
4 eight inch rice paper, softened in warm water |
4 red leaf lettuce leaves for steaming |
1/2 tablespoon pink peppercorns, for garnish |
juice of 1 orange, separated |
juice of 1 lemon, separated |
juice of 1 lime, separated |
1 tablespoon clear soy sauce |
1 tablespoon lychee honey |
1/2 tablespoon butter, optional-but highly recommended |
salt and white pepper |