Grilled Salmon with Purple Rice Stir Fry and Napa Slaw

Prepare Wasabi Soy Gastrique: Remove ribbons of peel from each orange; juice oranges and reserve peel and juice. In large saucepot, melt sugar over low heat until smooth and lightly caramelized, stirring often. Stir in orange peel; cook 4 minutes.

Add orange juice and ginger juice; cook 5 minutes longer. Add soy sauce; bring to a boil and simmer 8 minutes. Pulse four times with immersion blender; strain through mesh sieve into another saucepot.

Prepare Slurry: In bowl, stir cornstarch and water until smooth. Add slurry to gastrique in saucepot; bring to a boil. Reduce heat and stir until thickened.

Meanwhile, prepare Wasabi Paste by combining wasabi powder and water until blended. Stir Wasabi Paste into saucepot until well mixed.

Prepare Purple Rice: In large bowl, combine cooked rice, celery, scallions, shiitakes and carrots; set aside.

Prepare Napa Slaw: In large bowl, combine cabbage, peppers, red onion and cilantro. Mix mayonnaise, green curry paste, soy sauce, lime juice and pepper to taste; add enough to coat the cabbage mixture and bind it.

Per order: Season salmon portion with salt and pepper. Stir-fry a portion of the rice in sesame oil and deglaze the pan with 75 percent miso broth and 25 percent soy sauce; keep warm. Grill salmon to desired doneness and place over rice. Top the fish with a generous 2 tbsp. slaw; drizzle Soy Gastrique around fish.