Stir-Fried Vegetables With Salmon

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1		Salmon fillet - (8 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sugar - as needed
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
4 oz	113g	Bamboo shoots - julienned
1/4 lb	113g / 4oz	Chinese broccoli - julienned
1/4 lb	113g / 4oz	Napa cabbage - julienned
1/4 lb	113g / 4oz	White cabbage - julienned
4 oz	113g	Leeks - julienned
1/4 lb	113g / 4oz	Silk squash - julienned
1/4 lb	113g / 4oz	Spinach - julienned
4 oz	113g	Snow peas - julienned
1 tablespoon	15ml	Minced fresh ginger
2 teaspoons	10ml	Rice wine vinegar
1 tablespoon	15ml	Soy sauce
		Water - to moisten
		Sesame oil - to taste
		Sesame oil - to drizzle
		Chopped chives
		Chives, long

Recipe Instructions

In a saute 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 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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2340 broadcast 07-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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