Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 (8-ounce ) salmon fillet Salt and pepper Sugar

  3. 2 tablespoons peanut oil

  4. 2 tablespoons minced shallots

  5. 1 tablespoon minced garlic

  6. 4 ounces bamboo shoots, julienned

  7. 1/4 pound Chinese broccoli, julienned

  8. 1/4 pound Napa cabbage, julienned

  9. 1/4 pound white cabbage, julienned

  10. 4 ounces leeks, julienned

  11. 1/4 pound silk squash, julienned

  12. 1/4 pound spinach, julienned

  13. 4 ounces, snow peas, julienned

  14. 1 tablespoon minced fresh ginger

  15. 2 teaspoons rice wine vinegar

  16. 1 tablespoon soy sauce Water to moisten Sesame oil to taste Sesame oil to drizzle Chopped chives Long chives

Instructions Jump to Ingredients ↑

  1. In a saute pan, heat the vegetable oil. Season with salmon with salt and pepper. Dredge the salmon in the sugar. Caramelize the salmon for 3 to 4 minutes for medium rare. In a wok, heat the peanut oil. When the oil is hot, saute the shallots and garlic for 5 seconds. Add all the vegetables and stir-fry for 1 to 2 minutes. Add the ginger, vinegar, and soy sauce. Add 1 tablespoon of water to moisten. Season with sesame oil, salt and pepper. Mound the vegetables in the center of the platter. Lay the caramelized salmon directly on top of the vegetables. Garnish with a drizzle of sesame oil, chopped chives and long chives. Yield : 4 portions


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