In a saute pan, over high heat, add the sugar, onions
and water, and cook until the sugar has dissolved. Reduce the heat to medium, add the ginger
, salt, balsamic, and red and rice wine vinegars. Cook until the liquid has reduced by 80 percent (1/4 cup), about 20 to 30 minutes. Remove from the heat to a bowl and stir in the wasabi paste. Refrigerate for 1 to 2 hours, allowing flavors to combine.
Put the salmon on a flat surface, and drizzle
with grapeseed oil. Combine the ginger, panko, and salt and pepper, to taste, in a small bowl. Generously sprinkle the tops of the salmon with the panko crust, spreading evenly. Add the remaining grapeseed oil
to a large saute pan and when smoking, put the salmon into pan, crusted side down. Turn the heat off and allow the crust
to brown, 1 to 2 minutes. Remove the salmon from the pan to a cutting board.
With a sharp knife, slice the salmon from top to bottom on a bias, 20 degree angle, then portion pickled onion onto serving plates. Top with sliced salmon and garnish