1green onionwhite and pale green parts only, thinly sliced
For Salmon and Veggies
1poundsalmon filletskin on, pin bones removed
3cupsbite-sized broccoli florets
2red bell peppersor yellow or orange bell peppers, seeded and cut into 1-2" pieces
8ouncessliced mushroomsI used shiitake, but button and cremini work well too
2green onionsthinly sliced
1/4cupcilantrofresh, for garnish (optional)
In a small bowl, combine all the spices for the rub and stir well and set aside.
In a small bowl, combine all the ingredients for the Asian Sauce, stir well and set aside.
Slice the salmon fillet, into 4 equal pieces. Sprinkle the spice rub over the flesh of the fish and use your fingers to pat and rub it in. Set aside.
Prep the vegetables, ginger and garlic and set aside.
In a large skillet (with a lid) over medium high heat, add 1 tablespoon sesame oil. When pan is hot, add the bell peppers, mushrooms and broccoli florets, cook for 1-2 minutes, shaking the pan occasionally. Add the garlic and ginger, green onions and 1-2 tablespoons of the Asian sauce. Stir to coat and combine. Place the lid on the pan and turn off the heat. Let the vegetables rest while you cook the salmon.
Add one tablespoon sesame oil to another pan over medium high heat. When pan is very hot, carefully place the salmon, flesh side down in the pan (be careful, it will splatter). Cook for 1-2 minutes, then using a spatula, carefully flip the fish and continue to cook for 1-2 minutes, depending on how you like your fish cooked (we like ours rare in the middle). Remove from heat.
Mound the vegetables onto a platter or individual plates and top with a piece of fish. Sprinkle with cilantro and serve with remainder of Asian Sauce.