Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        salmon steak -- fresh
                        -----filling-----
                        mushrooms -- enoki, - julienne
                        carrot -- julienne
                        mushroom -- shitake, - julienne
                        celery -- julienne
                        salt -- (to taste)
                        pepper -- (to taste)
                        oil -- for frying
                        -----braising sauce-----
                        lemon grass -- white part
                        only -- minced
   2      tablespoons   shallot -- minced
   2      tablespoons   rice wine
   2      tablespoons   fish sauce
   1      teaspoon      sesame oil
   2      tablespoons   broth -- chicken
   1      teaspoon      sugar
                        rice -- cooked
                        cilantro -- (garnish)

Preparation:

First julienne the mushrooms and vegetables into thin, short strips. Set aside. Cut the salmon steak in half. Take each half and slice it most of the way through horizontally so the two pieces fold back on a hinge like a hamburger or hot dog roll. Prepare a braising glaze by mixing the "sauce" ingredients above in a small bowl and stir and set aside. Assembly: Into each of the two salmon "sandwich" pieces, add a touch of salt and pepper to taste and then add portions of Shitake, and enoki mushroom, celery and carrot as filling for the "sandwiches." Close up the "sandwiches" and set aside. To Cook: In a small sauté pan, heat a bit of peanut oil over high heat until it begins to smoke and then put the salmon sandwiches in to brown both sides (about 1 minute each side.) When both sides are browned, add the braising sauce to the salmon. Cover and braise over medium heat until the salmon is done ( 2 to 3 minutes). Transfer the cooked salmon sandwiches to a serving plate and serve with cakes of sticky rice and garnish with julienne fans of Szechuan pickle. Top with drippings from the sauté pan, and pieces of Cilantro. Source: Martin Yan's Cooking for Two Show