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Stir-fried Vegetables With Salmon

  • Prep Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions


  • 1 tablespoon vegetable oil
  • 1 (8-ounce ) salmon fillet
  • Salt and pepper
  • Sugar
  • 2 tablespoons peanut oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 4 ounces bamboo shoots, julienned
  • 1/4 pound Chinese broccoli, julienned
  • 1/4 pound Napa cabbage, julienned
  • 1/4 pound white cabbage, julienned
  • 4 ounces leeks, julienned
  • 1/4 pound silk squash, julienned
  • 1/4 pound spinach, julienned
  • 4 ounces, snow peas, julienned
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon gluten free soy sauce
  • Water to moisten
  • Sesame oil to taste
  • Sesame oil to drizzle
  • Chopped chives
  • Long chives


  • 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.

Recipe Details