Salmon steak, fresh
----------------------------------FILLING----------------------------------
           Mushrooms, Inoki,
           -- julienne
           Carrot, julienne
           Mushroom, Shitake,
           -- julienne
           Celery, julienned
           Salt (to taste)
           Pepper (to taste)
           Oil, for frying
-------------------------------BRAISING SAUCE-------------------------------
           Lemon grass, white part
           -- only, minced
      2 tb Shallot, minced

      2 tb Rice wine

      2 tb Fish sauce

      1 ts Sesame oil

      2 tb Broth, chicken

      1 ts 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 Inoki
  mushroom, celery and carrot as filling for the "sandwiches."
     Close up the "sandwiches" and set aside.
  To Cook:
  ========
     In a small saute 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 saute pan, and pieces of Cilantro.
     Source: Martin Yan's Cooking for Two Show - 1994
     : KQED - PBS Productions, San Francisco