1 large Yukon Gold potato
1/2 cup virgin olive oil
1 tsp. garlic, minced
2 Tbsps. real maple syrup
1 tsp. Japanese soy sauce
1/4 tsp. dried chili flakes
2 Tbsps. water
1 lemon, juiced
1/2 cup whipping cream
1 Tbsp. wasabi paste
1 Tbsp. honey
1 lime, juiced
4 boneless salmon filets (2 oz. each)
4 springs cilantro to taste salt and pepper

1. Peel the potato and make 12 thin slices. Heat the oil is a sauté pan on low heat and fry the potatoes until crispy (about 10 minutes). Retain remaining oil. Drain potatoes on absorbent paper and season lightly with salt.
2. Place the garlic, maple syrup, soy sauce and chili flakes in a shallow bowl. Add 2 Tbsps. water and one tsp. lemon juice. Marinate the salmon for a half hour.
3. Lightly whip the cream and add in the wasabi paste and honey. Season to taste with a sprinkle of salt and a few drops of lime juice.
4. Heat a little of the olive oil that the potatoes were fried in and set the salmon pieces over high heat a couple of minutes per side until just done. Keep warm.
5. Place three of the potato crisps on each of four plates. Balance the salmon on top and spoon on some of the wasabi cream mixture. Place a sprig of cilantro on each and serve immediately.

Note: This dish can be garnished with fresh steamed asparagus.

YIELd: 4 portions

Recipe from Blair Rasmussen, regional executive chef, Vancouver Convention & Exhibition Centre/Centerplate