If we can have shaking beef then why not have shaking salmon? And that's what I did not too long ago and it's been a hit ever since among family, friends and even strangers. So to make things simple in life, just do the same to the salmon as we do with the beef. Let's quickly marinade these cubes of pink salmon, sear them just so that the center is pink and moist. Serve them on top of watercress, colorful bell peppers and some tomatoes, and your entree is complete with vegetables and protein.
RECIPE for 4 servings
1 lb salmon filet, with skin on, remove all bones and cut to 2-inch cubes
2 small bunches of watercress, cut into 3-inch portion for the salad portion
2-3 roma tomatoes, sliced not too thin for the salad portion
1 yellow or red bell pepper, sliced not too thin
4-5 button mushroom, quartered
1 large white onion, sliced lengthwise
3-4 cloves of garlic, minced
1 large shallot, about 1 tablespoonful, sliced thin
1 teaspoon sweet dark soy sauce
1 tablespoon premium fish sauce
1 tablespoon oyster sauce
1/2 teaspoon fresh ground pepper
1. The marinade: In a small bowl, combine the oyster, fish and soy sauces, with some fresh ground pepper.
2. Assemble the plate of salad: Place watercress and tomatoes on a large plate. Have some soy-sauce vinaigrette handy for the salad at meal time.
3. In a hot wok, add 1 tablespoon of cooking oil and add in 1/2 of the garlic and shallot. Sauté for 30 secs or until fragrant. Then add in the white onion, bell pepper and mushroom. Add a pinch of salt. Stir fry for 3-5 mins. Remove and place directly on salad plate.
Still on high heat, add to wok the rest of the garlic and shallot. Fry garlic for 5 secs and add in salmon, skin side down first. Fry salmon for 1-2 mins and add in the marinade sauce. Stir fry gently for another 2-3 mins. Salmon cooks quickly so don't leave the stove. Turn off heat and let it rest for just a couple of minutes. Then place salmon directly on top of bed of salad. Be sure to drizzle all the juices from the wok on top of the salad as well.
Serve with hot steamed jasmine rice with pepper-salt-lime dipping sauce*.
* 1/2 tsp salt, 1/2 tsp black peper, 2 wedges of lime. Combine at meal time.