1 tablespoon vegetable oil
1 (8-ounce ) salmon fillet
Salt and pepper
Sugar
2 tablespoons peanut oil
2 tablespoons minced shallots
1 tablespoon minced garlic
4 ounces bamboo shoots, julienne
1/4 pound Chinese broccoli, julienne
1/4 pound Napa cabbage, julienne
1/4 pound white cabbage, julienne
4 ounces leeks, julienne
1/4 pound silk squash, julienne
1/4 pound spinach, julienne
4 ounces, snow peas, julienne
1 tablespoon minced fresh ginger
2 teaspoons rice wine vinegar
1 tablespoon soy sauce
Water to moisten
Sesame oil to taste
Sesame oil to drizzle
Chopped chives
Long chives

In a sauté 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, sauté 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.

Yield: 4 portions
Prep Time: 15 minutes
Cook Time: 12 minutes

Recipe courtesy of Emeril Lagasse