Serves 6

For the salmon marinade:
Amt Ingredient
1 cup soy sauce
¼ cup molasses
½ cup ginger root, grated
3 garlic cloves
1 tbsp. brown sugar
1 tsp. rice wine vinegar

Procedure:
• Mix all ingredients and place six pieces of 6-oz. salmon, flesh down, into marinade for 24 hours

For the jasmine rice:
Amt Ingredient
3 ½ cups water
2 cups jasmine rice
1 bay leaf
2 whole cloves

Procedure:
• Combine all ingredients and boil rice.
• When water is almost gone (little bubbles appear on surface of rice), take off heat and cover, to steam for 15 mins.
• Take out bay leaf and cloves.

For the pickled red onions:
Amt Ingredient
2 red onions
1 cup red wine vinegar
1/2 cup sugar
1 whole clove
1 cinnamon stick
1 tsp. salt
1 1/2 cups water
1 tbsp. pickling spice

Procedure:
• Combine all ingredients except onion in sauce pot, and bring to a boil.
• Julienne onions and place in 2-quart container.
• Pour liquid over onions, placing a piece of parchment paper over onions to weigh them down so onions stay completely submerged. Refrigerate.

Final Preparation:
Amt Ingredient
1 zucchini
1 leek
1/2 cup half & half
1 cup cornmeal
1/2 cup cornstarch
1/2 tsp. black sesame seeds

Procedure:
• Take salmon out of marinade and reduce to nappe.
• Cook salmon at 400 degrees in a convection oven on a cedar plank for about 10 minutes, for medium rare.
• Take zucchini and cut into half moons and soak in half-and-half.
• Dredge the zucchini in corn meal and fry in rice oil.
• Take one leek and run it through the pasta cutter; dredge in corn starch and fry.
• Take pickled red onion and mix in black sesame seeds.
• Place rice down and make a star with the zucchini.
• Place the salmon on top of the zucchini.
• Finish with pickled red onion, leeks and sauce (be sure not to pour sauce over leeks).

Submitted by Rian Mulligan, Head Chef, Tetherow Golf Club, Bend, Ore.