Season salmon with salt and pepper and place in a nonreactive container. Combine sake
, shallot, garlic, sesame seed
, and cilantro and pour over fish
. Cover and marinate for 2 hours in the refrigerator.
Make Asian slaw:
Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.