In a medium saucepan, heat rosemary and grapeseed oil over gentle heat until rosemary sizzles. Remove from heat and allow to cool completely. Strain oil, discarding rosemary.
Heat dashi in a small saucepan and add bonito flakes. Steep for 15 minutes then strain liquid, pressing to remove as much as you can. Discard bonito flakes.
Place egg yolks, Club House Ginger, Ground, garlic, bonito flavoured dashi, lime, soy and Meyer lemon zest in a blender. With the motor running, slowly drizzle in rosemary oil to form an emulsion. Taste and adjust for seasoning. Transfer to a squeeze bottle.
The day before you plan to serve this dish, remove core and stem from tomatoes and puree in a blender with remaining ingredients until smooth. Line a large glass bowl with a quadruple layer of cheesecloth and carefully pour in tomato puree. Pull a good length of butcher’s string, and bunch corners of cheesecloth to create a pouch. Carefully and securely tie ends of the cloth together to create something that resembles a Santa sack.
Transfer the bowl and string to refrigerator and tie sack to a shelf with the other end of the string so that it is suspended above the bowl without touching. Allow to hang and drain overnight. You will be left with crystal clear, intensely flavoured tomato liquid. Remove from the fridge and discard the sack.
Bring ¼ cup of tomato water to a simmer on low heat. Bloom gelatin in cold water until soft. Squeeze out excess and add gelatin to warm tomato water. Add remaining tomato water and season with the rest of the ingredients. Set aside in a deli cup for a couple of hours to set.
Before serving, stir olive oil into tomato jelly gently to break it up slightly.
Combine all of the ingredients together and store in an airtight container.
Cook both types of quinoa. In each pot, add a cheesecloth sachet filled with rosemary sprigs, garlic, lemon peel, kosher salt and water. For the red quinoa, cook for 22 minutes and for the white quinoa, cook for 12 minutes. Strain and allow to cool.
Transfer to a paper towel-lined sheet and place in the refrigerator overnight to dry. The next day, heat up the canola oil to 350F and fry the quinoa in batches until crispy for about 30 seconds each. Drain on paper towel and season with kosher salt.
Season salmon liberally with salt and sugar, allowing to cure for 1 hour. Rinse salt and sugar off under cold water and allow to dry on a cooling rack in refrigerator overnight. Make this at the same time you make the tomato water. Slice the salmon “sashimi style” and reserve 4 pieces per person.
Sriracha Lime Puree
Combine ingredients using an immersion blender and transfer to a squeeze bottle.
In a chilled bowl, place 4 slices of salmon in the centre. Arrange 4 dots of the bonito-rosemary aioli around the fish. Place a dot of the Club House Sriracha Lime Seasoning Blend in the centre of each aioli. Spoon the tomato vinaigrette around and garnish salmon with the seaweed crunch.