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Caramelized Salmon With Bok Choy And Asian Citrus Sauce

  • Yield: 2 servings


  • 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


  • 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.