Recipe - Stir-Fried Vegetables With Salmon

1 tablespoon Vegetable oil
1 Salmon fillet ; (8 oz)
Salt; to taste
Freshlyground black pepper;
to taste
Sugar; as needed
2 tablespoon Peanut oil
2 tablespoon Minced shallots
1 tablespoon Minced garlic
4 ounce Bamboo shoots; julienned
One fourth pound Chinese broccoli; julienned
One fourth pound Napa cabbage; julienned
One fourth pound White cabbage; julienned
4 ounce Leeks; julienned
One fourth pound Silk squash; julienned
One fourth pound Spinach; julienned
4 ounce Snow peas; julienned
1 tablespoon Minced fresh ginger
2 teaspoon Rice wine vinegar
1 tablespoon Soy sauce
Water; to moisten
Sesame oil; to taste
Sesame oil; to drizzle
Chopped chives
Chives; long

In a saute pan, heat the vegetable oil. Season the salmon with salt and
pepper. Dredge the salmon in the sugar. Caramelize the salmon for 3 to 4
minutes for mediumrare. In a wok, heat the peanut oil. When the oil is
hot, saute the shallots and garlic for 5 seconds. Add all the vegetables
and stirfry for 1 to 2 minutes. Add the ginger, vinegar, and soy sauce.
Add 1 tablespoon of water to moisten. Season with sesame oil, salt and
pepper. Mound the vegetables in the center of the platter. Lay the
caramelized salmon directly on top of the vegetables. Garnish with a
drizzle of sesame oil, chopped chives and long chives. This recipe yields 4