Chef Michael Stebner prepared this savory, succulent salmon in his cooking class at True Food Kitchen.
Seeing is believing, and watching Chef Michael Stebner put this dish together so quickly validates his claim that the recipe is easy to make. This dish is an ideal example of good fats at his class on Good Fats vs. Bad Fats, also held at True Food Kitchen. Salmon is tops in flavor and omega 3s and expeller press canola oil is monounsaturated, the healthiest category. The “wok’d” vegetables still had a satisfying crunch, and the tangy sauce added brightness to the dish. Stebner spoke about yuzu*, a citrus fruit often difficult to find. “Yuzu is absolutely a different flavor than lemon. It’s a flavor I love. It is important to use a high grade because the low grade has a chemical or soapy taste to it. So if you can’t get fresh yuzu, use the highest grade available.”
True Food Kitchens Steelhead Salmon taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
4 6-oz steelhead salmon portions
Salt and pepper, to taste
2 C bok choy, sliced
1 C celery, sliced
1 C snow peas
1/2 C yellow onion, sliced
1 T garlic, minced
1 T ginger, minced
2 T expeller pressed canola oil
1/2 C low sodium soy sauce
1/4 C yuzu juice
1 T sesame chili oil
1 T sugar
- Season salmon with salt and pepper, brush with canola oil. Place salmon on hot grill and cook about 6 minutes until well charred. Turn and cook another 6 minutes.
- While salmon is cooking, heat a wok or large saute pan over high heat, add the oil. Wok the ginger and garlic for 10 seconds and add the onions, celery, bok choy, and snow peas. Cook vegetables, stirring constantly until browned and lightly cooked. Remove the vegetables to a serving bowl and top with the cooked salmon.
- Combine the yuzu, soy, sesame chili oil, and sugar in a bowl and mix to dissolve the sugar. Cover the salmon and vegetables with the sauce.