Wok Charred Salmon with Four Sprout Salad and Soy Lime Vinaigrette

TO MARINATE THE FISH:
In a glass or porcelain baking dish combine the garlic, ginger, and sesame oil. Place the fillets, skin side up, into the marinade, cover with plastic wrap and refrigerate for 4 hours or overnight.

TO PREPARE THE SALAD:
In a medium bowl, whisk together the lime juice, soy sauce, garlic, ginger, and shallots. Slowly whisk in the oil, stir in the pepper, and set aside. In a large salad bowl, gently toss together the alfalfa, pea shoots, sunflower sprouts, mung bean sprouts, bell peppers, red onion, and cilantro. Set aside in the refrigerator, undressed.

TO COOK THE SALMON:
Season the fish with salt and pepper. Heat a wok over medium high heat. Add the oil and then lay the filets, skin side up, into the hot oil. Cook the fish 2 or 3 filets at a time, searing, 3 to 4 minutes per side depending on the thickness of the fillets. Remove the fish to a warm spot while you cook the remaining fillets.

TO PRESENT THE DISH:
Reserve 4 tablespoons of the vinaigrette for the fish. Drizzle the soy lime vinaigrette over the salad and toss it to coat. Arrange 3 radicchio or bibb cups around the perimeter of each large dinner plate and fill each cup with a small mound of dressed salad and a small mound in the center of the plate. Place the salmon on top of the salad in the center of the plate and drizzle with the reserved vinaigrette. Garnish with the toasted pumpkin seeds.