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1
Preparation.
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2
In a dish pour the wine on the salmon, sprinkle with a little salt (optional), then turn fish over to coat the other side, on the non-skin side of the salmon, place the rosemary needles, then set aside.
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3
In a small frying pan, add 2 or more tablespoons of sesame oil, set aside.
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4
Mix in a cup the corn starch and chicken stock, set aside.
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5
Cooking Instructions.
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6
In a non-stick frying pan add 1 tablespoon of oil and then place the fish (4 fillets or 1 big piece) with the skin side down and cook for about 3-4 minutes.
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7
Then turn the fish over and cook the second side (with the rosemary needles) for about 3 minutes, do not over cook, then remove from stove top.
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8
If using one big piece of fish, cut into four individual fillet servings, set aside.
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9
In a non-stick frying pan add 1 tablespoon of oil, add the Chinese/Napa Cabbage, a little salt to taste and stir-fry for about 1-2 minute.
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10
Then add the dill, toss, next add the cornstarch/chicken stock and stir-fry 1 minute longer, make sure it is not over cooked.
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11
Place the cabbage in four separate serving dished, then place the four salmon fillets on top of the bed of cabbage.
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12
Next place some scallions and ginger on top of the individual salmon fillets.
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13
Pour 1 tablespoon of soy sauce on each piece of fish.
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14
Next heat the sesame oil until almost smoking, then pour a little over each fish, this will cook the scallions and ginger slightly, (be careful that the hot oil does not splatter as you pour).
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15
Serve and Enjoy!
