Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Seared Pacific Salmon




Source of Recipe


courier journal


List of Ingredients




2 8-ounce fresh salmon fillets
2 tablespoons quality Cajun seasoning
2 tablespoons olive oil, divided, plus more for sautéing fish
1 cup mixed vegetables of your choice (such as sliced squash, beans, carrots, etc.)
Salt and pepper to taste
1 shallot, thinly sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine
1 tablespoon Sichuan chili oil
1 tomato, seeded and diced
1 tablespoon sesame oil
1/4 cup, approximately, julienne-cut turnip



Recipe



Rub salmon with Cajun seasoning and 1 tablespoon olive oil; refrigerate 4 hours to allow spices to flavor fish.

Heat a sauté pan over mediumhigh heat, add enough olive oil to thinly coat pan bottom. When oil is hot enough to pop, add salmon. Cook on both sides until fish is brown and done to your taste (I prefer fish that is opaque inside, but still very shiny). If fish will not cook through, it may be necessary to cover the pan.

Remove fish from pan and set aside; keep warm.

Using the same pan, add vegetables with salt and pepper to taste; cook until they are browned and can be pierced with a fork. Remove from pan and set aside.

Add 1 tablespoon olive oil to pan. When hot, add shallot slices. When shallots are brown (this happens very quickly), add soy sauce, oyster sauce and rice wine. Then add chili oil to taste (1 tablespoon makes a very hot dish) and tomato. Immediately remove from heat and stir in sesame oil.

To assemble: Divide vegetables between 2 plates, piling them in the middle of each plate. Place salmon fillet on top. Pour sauce over all and garnish with turnip (which is raw, and soaks up sauce). Serve immediately.

Serves 2.