Cooking Instructions
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Step 1
For the rub, in a small bowl, combine
Ground Black Pepper (as needed)
,
Ground Cinnamon (as needed)
,
Chili Powder (3 g)
,
Dry Mustard (2 g)
,
Curry Powder (2 g)
,
Salt (6 g)
,
Cayenne Pepper (as needed)
,
Ground Coriander (as needed)
,
Ground Cumin (2 g)
,
Paprika (1 g)
, and
Granulated Sugar (4 g)
.
Step 2
Stir well and set aside.
Step 3
For the Asian Sauce, in a small bowl, add
Low-Sodium Soy Sauce (22 mL)
,
Rice Vinegar (15 mL)
,
Sesame Oil (15 mL)
,
Fresh Ginger (4 g)
,
Lime (1)
,
Caster Sugar (4 g)
,
Fresh Cilantro (as needed)
, and
Scallions (1 bunch)
.
Step 4
Mix well and set aside.
Step 5
Slice the
Steelhead Salmon Fillet, Skin On (1)
into 4 equal pieces.
Step 6
Sprinkle the spice rub over the flesh of the fish and use your fingers to pat and rub it in. Set aside.
Step 7
In a large skillet (with a lid) over medium high heat, add
Sesame Oil (15 mL)
. When pan is hot, add the
Red Bell Peppers (2)
,
Shiitake Mushrooms (225 g)
,
Broccoli Florets (525 g)
and cook for 1-2 minutes, shaking the pan occasionally.
Step 8
Add the
Garlic (1 clove)
,
Fresh Ginger (10 g)
,
Scallions (1 bunch)
, 1-2 tablespoons of the Asian sauce. Stir to coat and combine. Place the lid on the pan and turn off the heat. Let the vegetables rest while you cook the salmon.
Step 9
Add one tablespoon sesame oil to another pan over medium high heat. When pan is very hot, carefully place the salmon, flesh side down in the pan. Cook for 1-2 minutes.
Step 10
Then using a spatula, carefully flip the fish and continue to cook for 1-2 minutes, depending on how you like your fish cooked. Remove from heat.
Step 11
Mound the vegetables onto a platter or individual plates and top with a piece of fish. Sprinkle with
Fresh Cilantro (to taste)
and serve with remainder of Asian Sauce.
