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Ingredientes
- 1 Tbsp. Vegetable oil
- 1 x Salmon fillet - (8 ounce)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Sugar as needed
- 2 Tbsp. Peanut oil
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 4 ounce Bamboo shoots julienned
- 1/4 lb Chinese broccoli julienned
- 1/4 lb Napa cabbage julienned
- 1/4 lb White cabbage julienned
- 4 ounce Leeks julienned
- 1/4 lb Silk squash julienned
- 1/4 lb Spinach julienned
- 4 ounce Snow peas julienned
- 1 Tbsp. Chopped fresh ginger
- 2 tsp Rice wine vinegar
- 1 Tbsp. Soy sauce
- Â Â Water to moisten
- Â Â Sesame oil to taste
- Â Â Sesame oil to drizzle
- Â Â Minced chives
- Â Â Chives, long
Direcciones
- In a saute/fry pan, heat the vegetable oil. Season the salmon with salt and pepper. Dredge the salmon in the sugar. Caramelize the salmon for 3 to 4 min for medium-rare.
- In a wok, heat the peanut oil. When the oil is warm, saute/fry the shallots and garlic for 5 seconds. Add in all the vegetables and stir-fry for 1 to 2 min. Add in the ginger, vinegar, and soy sauce. Add in 1 Tbsp. 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, minced chives and long chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 479g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 154 | 62% |
| Total Fat 17.33g | 22% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.09g | |
| Cholesterol 27mg | 9% |
| Sodium 295mg | 12% |
| Potassium 606mg | 17% |
| Total Carbs 10.97g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.73g | 2% |
| Protein 13.42g | 21% |
