Ingredients Jump to Instructions ↓

  1. 2 (6-ounce) salmon fillets Salt Black pepper

  2. 1 cup sugar

  3. 2 tablespoons vegetable oil

  4. 1 red bell pepper, thinly sliced

  5. 1 clove garlic, minced

  6. 1 small onion, chopped

  7. 1 teaspoon red pepper flakes

  8. 1 cup green cabbage, thinly sliced

  9. 1 cup red cabbage, thinly sliced

  10. 1 cup bok choy, thinly sliced

  11. 1 cup match-stick carrot strips

  12. 1/2 cup chicken stock

  13. 2 tablespoons rice vinegar

  14. 1 teaspoon sugar

  15. 2 teaspoons sesame oil Asian Citrus Sauce

Instructions Jump to Ingredients ↑

  1. Season the salmon with salt and pepper. Dredge the salmon in the sugar, coating well. Heat a small saute pan, over medium heat. When the pan is hot, add the salmon, and sear for 2 to 3 minutes on each side, until the salmon is caramelized on both sides. Remove from the pan † Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic, onion and red pepper flakes. Stir and cook for 2 minutes. Stir in cabbage, bok choy and carrots and cook for 1 minute. Add stock, vinegar, and sugar and season with sesame oil. † Plate salmon with stir-fried vegetables. Drizzle with citrus sauce. † Yield : 2 servings


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