Combine the tamari
, ginger, chili paste
, lemon zest
and sugar and pour over the salmon
portions in a shallow dish. Turn the fish
to coat it evenly, cover with plastic wrap
and refrigerate for 2 hours.
Remove the salmon from the marinade
and blot dry with paper towels. Brush the salmon with the oil on all sides. On a hot grill
cook over hot coals for 2 to 3 minutes to brown and mark the fish nicely, turn and continue cooking to desired doneness, 2 to 3 more minutes.
Simmer the carrots
and scallions in the Seasoned Broth, until al dente
, about 4 to 6 minutes.
To serve divide the broth with vegetables between 6 bowls, top each with a sticky rice cake, mushrooms, and a grilled portion of salmon. Finally, sprinkle with the toasted sesame seeds.