Salmon made so easy you will do it again and again. This Asian inspired dish is simple and satisfying. You will most definitely add this to your Recipe rolodex.
Crispy Fried Salmon and Vegetables
servings 2 to 3
¼ cup gluten-free soy sauce
½ of a medium sized lime, juiced
1/2 cup light vegetables broth or just plain water
Mix and set aside
Cut the fish into 3 inch squares (about 4 to 6 pieces)
1/8 teaspoon five spice powder
3 tablespoons corn starch
Mix well and toss the fish pieces in it to coat (have the fats ready for frying)
Fats and Fry:
Heat ¼ cup olive oil and 1 tablespoon butter in a large fry pan, add all the fish pieces and sear on one side, brown it. Flip and brown. Remove and drain on paper towels.
1 teaspoon butter and 1 tablespoon olive oil
¼ cup julienned ginger
1 teaspoon minced garlic
½ cup thinly sliced red onions
½ cup julienned celery
½ cup julienned carrots
½ cup julienned red peppers
½ Thai chilli
Heat the fats. Add the ginger and fry. Add the garlic and fry until brown (almost crispy but not black).
Now add the onions and stir fry until caramelized. Add the carrots and peppers. Stir fry.
Layer the fish on top of the vegetables, gently pour in the sauce mixture around the fish and vegetables and stir without breaking up the fish. Cover and steam on very low for 5 minutes.
Serve over steamed jasmine rice.