Salmón Chifa Recipe

Marinate salmon

Pat salmon fillets dry with paper towels. In a shallow dish or bowl, combine 4 tbs soy sauce, 2 tbs mirin, 1 tsp sesame oil, 1 tbs lime juice, 2 minced garlic cloves, 1 tsp grated ginger and 1/2 tsp black pepper. Place salmon in the marinade, spooning some over the top. Let rest 15–20 minutes at room temperature (or up to 30 minutes in the refrigerator).

Remove salmon from marinade and reserve the marinade. Pat fish dry again lightly (this helps get a good sear).

Prepare vegetables

While salmon marinates, wash and slice the peppers, onion, mushrooms, scallions, and trim and rinse bean sprouts. Thinly slice remaining garlic clove and julienne 1 tsp fresh ginger.

Cook vegetables

Heat a large wide skillet or wok over medium-high heat until hot. Add 2 tbs neutral oil and swirl. Add sliced garlic and julienned ginger; stir 15–20 seconds until fragrant. Add onions and mushrooms and stir-fry 2 minutes. Add the red and yellow bell peppers and continue stir-frying 2–3 minutes until peppers are slightly tender but still crisp. Push vegetables to the sides of the pan.

Add bean sprouts and scallions to the center, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, then toss everything together and stir-fry another 1–2 minutes. Remove vegetables from pan to a warm plate and keep warm while you cook the salmon.

Make sauce slurry

In a small bowl, whisk together 3 tbs soy sauce, 1 tbs oyster sauce, 1 tbs rice vinegar, 1 tsp honey (or sugar), 1/2 tsp chili paste if using, 1 tsp cornstarch and 3 tbs water until smooth. Set aside.

Use reserved marinade (optional)

If you reserved the marinade from the salmon, bring it to a boil in a small saucepan for 1 minute to kill bacteria, then add to the sauce slurry and whisk. (If you prefer not to use reserved marinade, proceed with slurry alone.)

Pan-sear salmon

Heat the same skillet over medium-high heat and add 1 tbs neutral oil. When shimmering, place salmon fillets skin-side up (if skin-on) or presentation-side down. Sear without moving for 3–4 minutes until a golden crust forms. Flip carefully and cook 2–4 more minutes depending on thickness, until internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium. Reduce heat if the pan smokes excessively.

Glaze salmon

Lower heat to medium. Pour the prepared Asian-style sauce into the pan around the salmon; it will bubble and thicken within 30–60 seconds. Spoon sauce over the fillets to glaze for about 30 seconds. If sauce gets too thick, add 1 tbs water to loosen. Remove salmon to a plate and tent loosely with foil to rest for 2 minutes.

Combine and finish

Return the cooked vegetables to the pan and give the sauce one quick boil to coat them, about 30 seconds. Toss to combine and heat through. Taste and adjust seasoning with a pinch of salt, extra soy, or a squeeze of lime if desired.

Plate: divide rice among 4 plates, top with a portion of the stir-fried vegetables, place a glazed salmon fillet on top, spoon extra sauce over everything, garnish with toasted sesame seeds, scallion greens, cilantro (if using) and a lime wedge.