Stir-fried vegetables with salmon

4 servings

Ingredients

Quantity Ingredient
1.00 tablespoon vegetable oil
1.00 salmon fillet -; (8 oz)
1 salt; to taste
1 freshly-ground black pepper; to taste
1 sugar; as needed
2.00 tablespoon peanut oil
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
4.00 ounce bamboo shoots; julienned
¼ pounds chinese broccoli; julienned
¼ pounds napa cabbage; julienned
¼ pounds white cabbage; julienned
4.00 ounce leeks; julienned
¼ pounds silk squash; julienned
¼ pounds spinach; julienned
4.00 ounce snow peas; julienned
1.00 tablespoon minced fresh ginger
2.00 teaspoon rice wine vinegar
1.00 tablespoon soy sauce
1 water; to moisten
1 sesame oil; to taste
1 sesame oil; to drizzle
1 chopped chives
1 chives; long

Directions

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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-03-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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