Caramelized Salmon with Bok Choy and Asian Citrus Sauce

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

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

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.

Plate salmon with stir-fried vegetables. Drizzle with citrus sauce.

Asian Citrus Sauce:

1 orange, juiced

1 lime, juiced

2 tablespoons rice wine vinegar

1 teaspoon sugar

2 teaspoons sesame oil

2 teaspoons, red pepper flakes

2 tablespoons chopped fresh cilantro leaves

Whisk all ingredients together. Let stand for 30 minutes to blend.