This quick and easy one-pan recipe was originally created for SeaWestNews. Salmon is one of the most on-demand food in the summertime in British Columbia, but take heart with BC”s vibrant salmon farming one can create this dish anytime their heart desires. Pick up your farm-fresh salmon at Whole Foods, Safeway, Urban Fare and most fish mongers across BC and Canada.
Crispy Fried Salmon and Vegetables
¼ cup gluten-free soy sauce
½ a medium sized lime, juiced
1/2 cup light vegetables broth, or plain water
Mix and set aside
Cut the salmon 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 (make sure the fats are 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, pour in the sauce around and stir without breaking up the fish. Cover and steam on very low for 5 minutes.
Serve over steamed jasmine rice.