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1
Use a wide skillet or non-stick saucepan over medium heat; when the oil begins to sizzle a little lay the salmon filets, skin side down, in the pan. Sprinkle with the soy sauce, shaoxing wine, oyster sauce, then the powdered ginger and garlic. Cook over medium heat for about 7 minutes then flip the filets over. Cover and cook for another 7 minutes then set them aside. Keep in the pan to cool a little so that the sauce caramelizes and sticks to the filets better.
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2
Heat your wheat buns in a 350 oven for about 10 minutes until they have a slightly toasted, crunchy crust. Mix the mayo, sesame seeds, sesame oil and lemon pepper in a small dish--this will be your sandwich dressing.
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3
Put the frozen peas and mixed vegies in a small saucepan with a little salt and simmer just until barely done, about 6 minutes, then pour them into a strainer and run cold water over them a couple of minutes to cool.
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4
Thinly slice the Chinese cabbage into a large bowl, toss in the sliced onions and tomatoes. After the vegies have cooled put them into the bowl and toss all the ingredients together. I put the dressing ingredients right into the bowl, no need to mix first: half-fat mayo, sesame seed oil, white wine vinegar (or rice vinegar if you have it) , garlic and lemon pepper. Toss it all well to make sure all the vegetables are covered. Cover and chill in the fridge for half an hour so they flavors blend well. This can be used as a side dish OR to replace the romaine lettuce, tomato and onion as a topping for the sandwich.
