Salmon Recipe

Inspired by Anson Restaurant

Time50m

Serves4

Napa cabbage, bok choy, caramelized onion jus, truffle shiitake vinaigrette

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Ingredients

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Main Ingredients

4 pieces Salmon fillets

1 head Napa cabbage

2 bunches Bok choy

2 medium Onion

1 cup Shiitake mushrooms

2 tablespoons Truffle oil

2 tablespoons olive oil

3 tablespoons Aged soy sauce

1 tablespoon Honey

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Instructions

Prepare the Caramelized Onion Jus

Slice the onions thinly. Heat olive oil in a skillet over medium heat, add onions, and cook slowly until they are soft and caramelized, about 20-25 minutes. Season with salt and pepper. Set aside.

Sauté the Vegetables

In the same skillet, add chopped napa cabbage and bok choy. Sauté for about 5-7 minutes until they are tender but still crisp. Season with salt and pepper.

Make the Truffle Shiitake Vinaigrette

Sauté shiitake mushrooms in the skillet until soft. Add soy sauce, honey, and truffle oil. Stir well and cook for another 2-3 minutes. Remove from heat.

Cook the Salmon

Season the salmon fillets with salt and pepper. In a separate pan, heat olive oil over medium-high heat. Add salmon fillets skin-side down and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through.

Plate the Dish

On each plate, place a portion of sautéed napa cabbage and bok choy. Top with a salmon fillet, drizzle with caramelized onion jus and truffle shiitake vinaigrette.