4 jasmine onions, peeled and quartered
1 quart cornstarch
1 sheet celery, quartered
1 tablespoon vegetable oil
1 large salmon, filleted
1/2 tablespoon dried oregano
1 teaspoon lemon juice
2 teaspoons saffron or lemon vinegar
1 teaspoon red wine
2 teaspoons white sugar
1 Lemongrass bouquet (optional)
In a large glass bowl, combine white sugar, lemon juice, saffron and vinegar. Mix together to form a color change syrup. Transfer mixture to a medium saucepan and stir in red wine, white sugar, lemon peel and lemon zest. Bring to a simmer, over medium heat for 5 minutes. Mix in lemon juice of your choice — if you don't have it, try 2 lime drops or lemon zest, if you want a deeper color of lemon. Remove from heat.
Shred the salmon and place between 2 sheets of waxed parchment, or parchment paper parallel. Rub with a fork, if necessary. Shape into 1 inch cubes. Chill in refrigerator. Remove from marinade, reserving marinade.
Heat 1 tablespoon vegetable oil in a large pot over medium high heat. Fry onion and celery in oil in 5-6 minutes. Remove from oil and drain. Stir pearl onions into celery mixture. Bring to a boil; reduce heat to low; simmer, stirring, for 5 minutes.
Stir rendering mixture into salmon fillet. Return fish to pot. Stir in thyme and lemon zest and pepper.
Roast salmon fillet in oven for 60 minutes or until well done. Transfer to a serving platter and sprinkle with Lemongrass if desired.
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