Pan-fried salmon & Asian vegetable wok

 

1. 
   

With a mandoline or food processor, finely slice a carrot and 1/4 zucchini. 

Finely slice 1/4 Chinese cabbage, 50 gr snow peas and 60 gr shitake mushrooms with a long sharp knife. 

In a large bowl, add all the vegetables together with 50 gr soybean sprouts. Set aside. 

Grate 2 gr ginger and add to a bowl. Add 15 gr oyster sauce, 25 gr soy sauce, 2 gr palm sugar, 5 gr sesame oil and 5 gr sunflower oil. and mix well. Set aside.

 
Heat a nonstick pan over medium heat. Season deboned salmon fillets with salt and place in the pan. Cook for 5 minutes on the same side for crispy salmon. Then flip to the other side and cook for an additional 2 minutes.

In the meantime, heat a wok or a large pan over high heat. Add the vegetables to the wok and cook for 2 minutes. Then add the desired amount of sauce and cook for few seconds. Remove from the heat.

Place the vegetable wok and the salmon on the plate. 

Serve warm. Bon appétit!

(Recipe by Vincent Guiheneuf on Cookniche.com)

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