To prepare the Copper River salmon: 
• Clean and butterfly-cut open filet on the thicker part, side skin off.
• Roll, starting back inside-out and press much like as a sushi roll, rolled up in many layers of plastic wrap and cut in 3.5-ounce medallions.
• Marinate with the glaze for 30 minutes.
• Season and mark on the grill and cook to rare.

For the vodka/yuzu glaze and marinade:
Amt    Ingredient
2 tsp.        honey
1 oz.        Absolut lemon vodka
1 ea.        jalapeños, diced
4 ozs.        yuzu juice
1 ea.        lime zest (no white; use micrograter, one pass)
2 ozs.        extra-virgin olive oil (or Agrumato lemon oil or Lemon Mosto olive oil)
1 tbsp.    chopped thyme

• Mix all ingredients well; use half to marinate the salmon for 30 minutes before grilling.
• Reserve the rest for drizzling over plate (pass through fine sieve first).

For the watercress and macadamia myrtle oil coulis:
Amt    Ingredient
1 tbsp.    chopped shallots, cooked slowly until golden brown with a little oil
1 oz.        fresh and crisp watercress leaves that have been cooked and shocked
3 ozs.        lemon myrtle-infused macadamia oil (Australian product; find online)
½ cup        chicken consommé, reduced (use to thin the coulis to the right density)as needed    salt

• Puree shallots with watercress and oil in a bar blender; add ½ the consommé and a pinch of salt.

For the smoked warm-fruit stir fry:
Note: the cut must remain large, rather than too small

Amt    Ingredient
1 ea.        mango, peeled and cut in sticks
½ ea.        pineapple, peeled and cut in slices
1 ea.        ripe heirloom tomatoes cut in sticks
½ ea.        red pepper, cut in sticks
2 ea.        plantain, ripe, cut in sticks (keep in milk to prevent oxidation until needed)
2 tbsp.    shallots, finely chopped
1 tsp.        lemongrass, crushed
1 tbsp.    Thai green curry paste
½ ea.        baby bok choy
½ ea.        red onion slices
as needed    sesame oil
as needed    butter
1 tsp.        garlic, finely crushed
1 tsp.        ginger, crushed
3 tbsp.    cilantro, finely chopped
1 tbsp.    chipotles

Procedure:
• Put mango, pineapple, tomatoes and red pepper sticks in the smoker with alderwood, for cold smoking for 30 minutes (the time varies, depending of the amount of wood and flavor profile you are trying to reach).
• Drain plantains, tap dry, flour and fry for three minutes, until golden brown.
• Sauté the shallots, lemongrass, Thai green curry paste, bok choy and red onions with a little sesame oil and butter.
• Add the garlic, ginger and smoked red pepper sticks, and cook for a few minutes.
• Add the rest of the ingredients from the smoker and sauté together for a few minutes (including plantain). Season with salt, pepper, cilantro, smoked chili (chili chipotles sauce) to taste (can use plantain green, peeled, shaved and fried for garnishing). (Chef’s Note: When serving, I use a bouquet of lettuce in a kataifi phyllo basket.)