Pan-Seared Dry Garlic Salmon
With Tamake Rice And Asparagus Tips 

A recipe contribution from Chef Farrell Antecol, at Holiday Inn Select in Halifax, Nova Scotia.

Ingredients

• 6 oz salmon
• VH Sauce (Blue Dry Garlic Sauce)
• 2 cups water
• 1 tbsp sugar
• 3" square nori
• 4 cups tamaki rice (Japanese Sticky Rice)
• 5 oz asparagus tips

Method

1. Marinate the salmon in the VH sauce for 2 days prior.
2. Wash the rice thoroughly. Rinse it until the water runs clear, about five minutes, then let it drain in a colander for an hour. Even though the package may say it is washed, wash it anyway.
3. Place the washed rice in a pot, bury the nori in the rice and add the water, cover and bring to a boil over high heat.
4. Remove the nori as the water starts to boil as it will flavour too strongly. (Save and julienne into strips.) 
5. Reduce the heat on the rice and cook for five minutes at medium and them 15 minutes on low. (do not remove lid)
6. Turn off the heat and let stand covered for ten minutes.
7. Mix sugar, and vinegar together and warm it up to dissolve the sugar. 
8. Once the rice is ready slowly mix the vinegar mixture with the rice and let stand in a warm place.
9. Bring water to a boil and place asparagus tips into the water. Leave for 1 minute and then take out. Place into ice water and remove.
10. Place a frying pan on high heat, add a touch of vegetable oil or sesame oil and wait until it gets hot.
11. Place the salmon into the hot pan and pan-sear the side that you would like to see presented up, first. 
12. Sear for 2 mins and turn again. After 2 more mins. 
13. Add 3 tablespoons of the marinate and reduce with the salmon.
14. With another small pan fry lightly the asparagus tips in a little salt and butter.
15. They should only be in the pan for 2-3 mins.
16. Place approximately 4 tablespoons of rice in the center of a plate. Lay the salmon partially on the plate and partially on the rice.
17. Divide the asparagus into two potions and place on either side of the salmon.
18. Drizzle the remaining sauce over the salmon and garnish with the julienne of nori and a twist of lime
    

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