Let us pretend that we have to get rid of the Christmas weight and be slenderer in this new year. What is better trick than replacing the carbs with vegetables? Because being vegetarian for me is kind of boring, I pan-seared the Salmon for the love of that rich fatty acid which suppose to make me live healthier and longer on this earth.
Ingredients
Fillet
2 cm fresh ginger, finely grated
1 tbsp soy sauce
1 tbsp sesame oil
2 skinless salmon fillet (assuming you are cooking for two)
lime wedges
Stir-fry
2 small bok choy or your favourite green leaves vegetable
1 bunch of scallions
1 tbsp sunflower oil
1 tbsp sesame oil
salt and pepper
fried onion
Marinate the fillet with ginger, soy sauce, and sesame oil evenly before cook for 3 minutes on each side in a heavy-bottom skillet.
Cut the bok choy lengthwise into quarters. Cut the scallions into thick diagonal slices.
Heat the sunflower and sesame oil in a wok, add the vegetables and stir fry for 3 minutes. Season with salt and pepper.
Divide the vegetables among warmed serving plates, sprinkle the fried onion, and put the salmon on the top. Serve immediately with lime wedges for squeezing over.
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