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Seafood Beignet On A Stick With Ginger Scallion Remoulade

2 cups Flour
1 tablespoon Cornmeal
1 tablespoon furikake
Salt & Pepper, to taste
1 tablespoon Baking Powder
3 Eggs
2-3 cups Water
1/2 cup Celery, chopped
1/2 cup Onion, chopped
Salmon Filets, skewered
Shrimp (16/20 size), skewered
Scallop (10/20 size), skewered

Ginger Scallion Remoulade:
1/4 cup Ginger, minced
1 cup Green Onion, minced
1 tablespoon Lemon Juice
1/2 tablespoon Garlic, minced
1/2 tablespoon Dijon Mustard
1 1/2 cup Mayonnaise
1 tablespoon Salt & Pepper

In a mixing bowl, combine flour, cornmeal, furikake, salt, pepper, baking powder, eggs, water, celery, and onions. Mix well, preferably with a whisk. Lightly dust the salmon, shrimp, and scallop skewers with flour. Next, dip the skewers into the bowl of batter, coating thoroughly. Deep-fry seafood assortment in a pan of oil until golden brown. Place on a serving plate layered with napkins to absorb excess oil.

To make the remoulade, combine listed ingredients in a bowl and serve on the side. 

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Misoyaki Salmon

2 tablespoons Miso Paste
2 tablespoons Rice Wine Vinegar
1/4 cup Sake
1/4 cup Sugar
1/2 tablespoon Ginger, minced
2 Salmon Filets (6 ounces each)

Coleslaw:
Bean Sprouts
Zucchini, shredded
Carrots, chopped
Red Cabbage, shredded

Soy Mirin Syrup:
1 cup shoyu
1 cup Mirin
1 cup Sugar
Salt & Pepper
1 tablespoon Ginger, minced

Mix together miso paste, vinegar, sake, sugar and ginger. Pour mixture over salmon filets and marinade for a few hours or overnight. To cook salmon, place in a well-oiled wok or pan under medium heat, searing each side. Next, place in the oven for about 10 minutes at 425 degrees F or until baked well.

Meanwhile, in a separate bowl, make coleslaw by combining listed vegetables and seasoning with the Soy Mirin syrup.

Transfer to a serving plate and place salmon on top of coleslaw.