Caramelized Salmon with Bok Choy and Asian Citrus Sauce (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
2 (6-ounce) salmon fillets |
salt |
black pepper |
1 cup sugar |
2 tablespoons vegetable oil |
1 red bell pepper, thinly sliced |
1 clove garlic, minced |
1 small onion, chopped |
1 teaspoon red pepper flakes |
1 cup green cabbage, thinly sliced |
1 cup red cabbage, thinly sliced |
1 cup bok choy, thinly sliced |
1 cup match-stick carrot strips |
1/2 cup chicken stock |
2 tablespoons rice vinegar |
1 teaspoon sugar |
2 teaspoons sesame oil |
asian citrus sauce, recipe follows |
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.
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