Grill Steamed Salmon Stirfry

Recipe & Video by Chef Eric Gephart

I came up with this method a few years ago when I was working on getting salmon and side dishes to the table hot at the same time. The method is simple and once you have tried it, unforgettable.

Simply sear the salmon on the presentation side then flip it atop a bed of rich aromatic fruits and vegetables to finish.

Choose heart healthy ingredients to accentuate the many heart nutritious benefits of salmon. Like most great things this dish is best when kept simple!

Enjoy, Chef Eric Gephart

Ingredients

(Only suggestion: use what is in season and fresh)

• 12 ounce Kvaroy Arctic Salmon

• 2 teaspoons olive oil

• 1 baby bok choy, large rough chop

• 1 red bell pepper, thin slice

• 1/4 cup mushrooms, sliced

• 10 green beans

• 2 teaspoons ginger, minced

• 1 tablespoons garlic, minced

• 1 serrano pepper, minced

• 2 teaspoons Braggs amino acid or less sodium soy sauce

• 2 tablespoons dried cherries

• 2 tablespoons cashews

• 2 tablespoons mint, rough chop

DIRECTIONS

1. Stabilize your grill or searing surface to medium high heat (450F)

2. Start by sweating and searing your vegetables. Place a touch of oil on the sear surface and top with sliced mushrooms. Cook for 1 minute then add the bok choy and green beans. Next add the ginger, garlic, serrano, and red bell pepper.

3. Using 2 spatulas, toss all the ingredients to ensure everything is evenly mixed and cooking at the same rate.

4. Slide the vegetable mixture to the back portion of the surface to make room for the salmon to sear. Season the Salmon, oil the surface and sear the presentation side for the salmon for 1 and a half minutes. Add the Cherries, cashew, and mint. Toss the mixture again.

5. Pour the Braggs Amino Acid over the vegetables then flip the fish onto the pile of vegetables so the sear side is facing up. Close the grill lid for 3 to 4 minutes.

6. Use 2 spatulas to slide all the vegetables and fish onto the presentation plate and serve immediately.