In a saute pan, heat the vegetable oil. Season with salmon with salt and pepper. Dredge the salmon in the sugar. Caramelize the salmon for 3 to 4 minutes for medium rare. 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 stir-fry 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.
Yield: 4 portions