Tasty Salmon Fillets Asian Style

Recipe by SkipperSy
READY IN: 45mins




  • Preparation.
  • 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!