For the poster who asked - recipe including my own touches.
1 salmon filet 2-3 lbs skinned
2 c. soy sauce (Pearl River)
1 c. sake (can substitute rice wine vinegar if alcohol is an issue)
3 T. minced fresh ginger
6 Fresh shitake mushrooms (dried in a pinch)
1 Thai chile minced
3 green onions
2 Large asparagus spears
1.lb Dungeness crab meat or surimi
1/4 c. Soy Vey teriyaki sauce
Cooked asparagus for garnish
zest of 1 lime for garnish
Butterfly the salmon filet to make one flat piece aprox. 1.5 times original width.
Combine the soy, sake, ginner and chile in a large non-aluminum baking disk add the salmon, cover tightly with plastic wrap and refrigerate for 4 hours.
Stuffing: cut the carrot, onion, mushroom and asparagus into matchstick strips. Add the crab or surimi and toss well.
Preheat oven to 350. Place a large strip of plastic wrap on a flat surface and place the salmon filet spread out on the plastic skinned side down. Spread the stuffing in a long strip down the center of the salmon. Using the plastic wrap as a guide, roll up the salmon jelly-roll style and twist the ends of the plastic wrap closed(note - do not roll the wrap inside of the salmon) Tuck the ends of the wrap under the roll. Wrap the salmon roll again tightly in aluminum foil, making sure the edges are sealed tightly.
Place on baking sheet in preheated oven for 35-40 min.
Remove from oven - unwrap and discard foil. Heat the teriyaki sauce and keep warm. Cur the plastic wrapped salmon into 2 inch slices, remove plastic wrap, spread some sauce on each plate and place salmon slices on top - garnishing with lemon zest and serve.
The first time I made this I used fresh Copper River Salmon and Dungeness crab - to die for! however , it is still great with a lesser grade of salmon and filling.
I usually serve this with steamed asparagus or spinach and a steamed rice to soak up the teriyaki.