INGREDIENTS

  • 2 lbs pacific salmon
  • 1/4 cup oil
  • 1 garlic clove , minced
  • 1 1/2 cups cauliflower
  • 1/2 cup carrots , sliced
  • 1 1/2 cups green beans , trimmed
  • 1/2 cup peas , fresh shelled

    • Sauce

  • 2 teaspoons cornstarch
  • 3 tablespoons lemon juice
  • 2 tablespoons liquid honey
  • 1 teaspoon basil , chopped
  • 1/8 teaspoon pepper

DIRECTIONS

  1. Prepare sauce first. Mix cornstarch and lemon juice in a measure cup until smooth.
  2. Add in remaining sauce ingredients; stir until honey is blended. Set aside.
  3. Cut salmon into boneless 1 inch chunks, leaving skin on.
  4. In a heavy fry pan or wok, heat 2 tbsp oil over medium heat and gently stir fry salmon 5 to 6 minutes.
  5. Remove from pan, cover and set aside.
  6. Clean pan.
  7. Heat 2 more tbsp oil until very hot.
  8. Add garlic and cauliflower and stir fry 1 minute add 1 tbsp of water if pan seems dry.
  9. Make a well in the center of the vegetables and add sauce.
  10. Stir 1 minute.
  11. Add peas and stir.
  12. Place salmon on top of vegetables, cover and steam 2 to 3 minutes. Stir gently to coat with sauce.
  13. Serve immediately.