Stuff each salmon with the shallots and ginger, preheat oven to 160°C.
Warm a fish pan and rub the salmon with a little oil.
When the pan is hot seal the salmon on both sides.
Place in the oven for eight minutes.
Remove the fish; test for done-ness and brush the top with lemon myrtle oil.
Slice the shiitake mushrooms and de-string the snow peas.
Warm a wok or large pan and stir-fry the three vegetables.
Season with the rainforest rub.
For the Soy Alpine Pepper dressing:
Warm the mirin in a small saucepan and squeeze in the juice from the ginger. You need about 5ml of juice all up for flavour. Add the Alpine pepper and Fruit spice and bring to a gentle simmer. Remove from heat; add fish sauce and soy and it’s done.
Place the vegetables in the centre of a large plate and lay the Tasmanian Salmon on top. Drizzle plenty of dressing around the plate and serve extra in side dishes.