Salmon Steak with Wok Vegetables

Ingredients

• whole Atlantic salmon8.82 oz (250 g)
• fine salt0.07 oz (2 g)
• extra-virgin olive oil0.25 oz (7 g)
• lemon0.25 oz (7 g)
• fresh thyme0.07 oz (2 g)
• granulated sugar0.07 oz (2 g)
• salt-free fish seasoning0.21 oz (6 g)
• eggplantWok vegetables1.66 oz (47 g)
• yellow onionWok vegetables0.71 oz (20 g)
• carrotsWok vegetables0.53 oz (15 g)
• sweet bell pepperWok vegetables1.13 oz (32 g)
• Thai oyster sauceWok vegetables0.71 oz (20 g)
• green peas, fresh or frozenWok vegetables0.56 oz (16 g)
• garlicWok vegetables0.07 oz (2 g)
• fresh parsleyWok vegetables0.07 oz (2 g)
• toasted sesame oilWok vegetables0.18 oz (5 g)
• food-grade bamboo leafGarnish0.11 oz (3 g)
• leaf lettuceGarnish0.14 oz (4 g)
• fresh thymeGarnish0.07 oz (2 g)
• balsamic glazeGarnish0.07 oz (2 g)
• lemonGarnish0.53 oz (15 g)
• cherry tomatoesGarnish0.35 oz (10 g)
• prepared basil pestoGarnish0.18 oz (5 g)
• pink peppercornsGarnish0.02 oz (0.5 g)

Directions

1. Scale the salmon, remove the head, tail, and fins, and cut into steaks; reserve the tail section for curing. Season with salt, drizzle with lemon juice and olive oil, and sprinkle with thyme and seasonings.
2. Cook to an internal temperature of 154°F (68°C).
3. For the wok vegetables, slice the vegetables thinly and, except for the bell pepper, stir-fry briefly in a very hot pan with sesame and neutral vegetable oil.
4. Near the end, add the bell pepper, finely chopped garlic, and parsley.
5. Add the oyster sauce and heat through.
6. The vegetables should remain slightly crisp.
7. Arrange the vegetables on a plate and place the salmon steak on top.
8. Garnish with a lemon wedge, herbs, pesto, balsamic glaze, and cherry tomatoes.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.