Caramelized Salmon with Bok Choy and Asian Citrus Sauce

• 2 (6-ounce) salmon fillets
• Salt
• Black pepper
• 1 cup sugar
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 teaspoon red pepper flakes
• 1 cup green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 cup bok choy, thinly sliced
• 1 cup match-stick carrot strips
• 1/2 cup chicken stock
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• Asian Citrus Sauce, recipe follows

1. Season the salmon with salt and pepper.
2. Dredge the salmon in the sugar, coating well.
3. Heat a small saute pan, over medium heat.
4. When the pan is hot, add the salmon, and sear for 2 to 3 minutes on each side, until the salmon is caramelized on both sides.
5. Remove from the pan
6. Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic, onion and red pepper flakes.
7. Stir and cook for 2 minutes.
8. Stir in cabbage, bok choy and carrots and cook for 1 minute.
9. Add stock, vinegar, and sugar and season with sesame oil.
10. Plate salmon with stir-fried vegetables.
11. Drizzle with citrus sauce.
12. 1 orange, juiced
13. 1 lime, juiced
14. 2 tablespoons rice wine vinegar
15. 1 teaspoon sugar
16. 2 teaspoons sesame oil
17. 2 teaspoons, red pepper flakes
18. 2 tablespoons chopped fresh cilantro leaves
19. Whisk all ingredients together.
20. Let stand for 30 minutes to blend.

salmon, salt, black pepper, sugar, vegetable oil, red bell pepper, clove garlic, onion, red pepper, green cabbage, red cabbage, bok choy, match, chicken stock, rice vinegar, sugar, sesame oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/caramelized-salmon-with-bok-choy-and-asian-citrus-sauce-recipe.html (may not work)