vegetable oil for cooking
2 tablespoons [30 ml] peeled fresh ginger root, finely julienned
1/2 cup [125 ml] sliced scallions or green onions
1 tablespoon [15 ml] fleur de sel or kosher salt
1 teaspoon [5 ml] coarsely ground szechuan peppercorns
1/2 teaspoon [3 ml] coarsely ground white peppercorns
4 (3 ounce) [90 g] pieces of skinless salmon fillet
4 eight-inch [20-32 cm] pieces rice paper, softened briefly in warm water
4 large lettuce leaves to line the steamer
1/2 tablespoon [8 ml] pink peppercorns, lightly crushed, for garnish (see note)
juice of one orange
juice of one lemon
juice of one lime
1 tablespoon [15 ml] soy sauce (clear, if available)
1 tablespoon [15 ml] honey (lychee honey, if available)
1 tablespoon unsalted butter
In a saut̩ pan coated with oil on medium heat, saut̩ the ginger and scallions until fragrant and soft, about two minutes. Remove from the pan and set aside. Wipe out the pan and toast the salt and szechuan peppercorns until fragrant, about two minutes. Grind the peppercorns and salt. Season the fillets on both sides with the salt mixture.
Place one wrapper on a clean dish towel. Spread a thin layer of the ginger-scallion mixture on the wrapper and top with one fillet. Pull the bottom of the wrapper up over the fillet, then fold in the two sides. Continue rolling to finish the roll and let it rest while you package the remaining fillets. The top of each package will be the ginger-scallion mixture.
Arrange the packages in a steamer lined with lettuce leaves so they do not touch. Steam for eight to ten minutes. Ladle citrus sauce on small plates and place salmon on top. Garnish with pink peppercorns.
For the sauce: in a non-reactive pan, combine the juices and simmer over low heat to reduce by 25 percent. Add the soy sauce and honey, heat through. Whisk in the butter. Season to taste.