Season the salmon fillet with Essence. Coat the fillet with the sugar. In a saute pan, heat the olive oil. When the oil is hot, caramelize the salmon for 2 to 3 minutes on each side. Remove from the pan and allow to cool. In a mixing bowl, toss the lentil sprouts, fried leeks, carrots, cabbage, sesame oil, olive oil, rice wine vinegar and soy sauce together. Season with salt and pepper. Flake the caramelized salmon fillet into the salad. Mound the salad in the center the plate. Drizzle the salad with sesame oil and 25 year old balsamic vinegar. Garnish with long and chopped chives.
Yield: 2 servings