4 8-ounce fillets of deboned and skinless salmon, Asian marinade, Wasabi-onion basmati rice, White wine cream sauce

Marinade
2 tbsp tamarind soya sauce
1 tbsp lemon juice
1 tsp grated garlic
1 tsp grated ginger
2 tbsp olive oil
A few drops of sesame oil
1 whole lemon grass, finely chopped
3 sprigs of cilantro, finely chopped
Freshly cracked pepper, to taste

Marinate the fillets for five hours. After marinating, place the fillets in a well-oiled baking dish with a little white wine, and bake uncovered in a 375 degree oven for 8 to 12 minutes, until just done.

White Wine Cream Sauce
While the fish is baking, make one cup of basic white sauce. Finish the sauce by adding 1/4 cup of white wine, and then heat the sauce to just below the boiling point.

Wasabi-onion Basmati Rice
Prepare wasabi-onion flavoured basmati rice ahead of time, so it will be cooked and ready to serve as soon as the fish is cooked. In a medium saucepan, sweat 1/4 of an onion, finely diced, in some butter over low heat.
Season with salt and pepper and add 1/4 teaspoon of wasabi powder. Mix one cup of uncooked basmati rice into the wasabi-onion mixture, then add two cups of water. Over high heat, bring the rice mixture to a boil, uncovered. Lower the heat to simmer, cover the pot tightly and cook for another 25 minutes. Turn the heat off and let the rice sit in the covered pot for at least another 10 minutes before serving.

Plating
Spread 1/4 cup of the white sauce in the middle of a warmed dinner plate.
Carefully mount 1/2 cup of rice over the sauce, then top with a baked salmon fillet. Garnish the fillet with a sprinkling of finely chopped chives, cilantro and the tender inner core of a lemon grass. Place a few buttered steamed baby carrots and spears of asparagus around the edges of the plate to showcase the green-flecked pink fillet of salmon in its base of rice.