Caramelized Salmon with Bok Choy and Asian Citrus Sauce (Emeril Lagasse) Recipe

Directions:

1. Season the salmon with salt and pepper. Dredge the salmon in the sugar, coating well. Heat a small saute pan, over medium heat. When the pan is hot, add the salmon, and sear for 2 to 3 minutes on each side, until the salmon is caramelized on both sides. Remove from the pan
2. Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic, onion and red pepper flakes. Stir and cook for 2 minutes. Stir in cabbage, bok choy and carrots and cook for 1 minute. Add stock, vinegar, and sugar and season with sesame oil.
3. Plate salmon with stir-fried vegetables. Drizzle with citrus sauce.
4. Asian Citrus Sauce:
5. 1 orange, juiced
6. 1 lime, juiced
7. 2 tablespoons rice wine vinegar
8. 1 teaspoon sugar
9. 2 teaspoons sesame oil
10. 2 teaspoons, red pepper flakes
11. 2 tablespoons chopped fresh cilantro leaves
12. Whisk all ingredients together. Let stand for 30 minutes to blend.