Prep 30 mins
Cook 15 mins
If you enjoy Asian flavors, then this fast and easy dish is the one to try. Fresh salmon fillets are placed on a bed of Chinese/Napa Cabbage. Then “Topped Off” with green onions, ginger, soy sauce and hot sesame oil. Served this lunch dish warm or at room temperature, it is “Simply Delicious.”
- 453.59 g salmon, 4 fillets (or one big piece)
- 118.29 ml fresh dill, chopped and washed to remove sand
- 3 green onions, clean and cut up into long thin 1 inch strips
- 29.58 ml grated fresh ginger
- 709.77-946.36 ml napa cabbage or 709.77-946.36 ml Chinese cabbage, cut up into medium bite size pieces
- 29.58 ml cornstarch
- 59.14 ml chicken stock
- 14.79 ml chinese rice wine
- 44.37 ml sesame oil
- 59.16 ml light soy sauce
- 29.58 ml peanut oil or 29.58 ml vegetable oil
- 29.58-44.37 ml fresh rosemary needles, remove needs from the hard stems
- In a dish pour the wine on the salmon, sprinkle with a little salt (optional), then turn fish over to coat the other side, on the non-skin side of the salmon, place the rosemary needles, then set aside.
- In a small frying pan, add 2 or more tablespoons of sesame oil, set aside.
- Mix in a cup the corn starch and chicken stock, set aside.
- Cooking Instructions.
- In a non-stick frying pan add 1 tablespoon of oil and then place the fish (4 fillets or 1 big piece) with the skin side down and cook for about 3-4 minutes.
- Then turn the fish over and cook the second side (with the rosemary needles) for about 3 minutes, do not over cook, then remove from stove top.
- If using one big piece of fish, cut into four individual fillet servings, set aside.
- In a non-stick frying pan add 1 tablespoon of oil, add the Chinese/Napa Cabbage, a little salt to taste and stir-fry for about 1-2 minute.
- Then add the dill, toss, next add the cornstarch/chicken stock and stir-fry 1 minute longer, make sure it is not over cooked.
- Place the cabbage in four separate serving dished, then place the four salmon fillets on top of the bed of cabbage.
- Next place some scallions and ginger on top of the individual salmon fillets.
- Pour 1 tablespoon of soy sauce on each piece of fish.
- Next heat the sesame oil until almost smoking, then pour a little over each fish, this will cook the scallions and ginger slightly, (be careful that the hot oil does not splatter as you pour).
- Serve and Enjoy!
Delicious use of the must use ingredients! I chose this recipe since it had ingredients that my family and I love. It was very easy to make and provided amazing flavor.