Roasted Salmon with Bean Sprout Stir-Fry

Instructions

1. 1

   Pat salmon fillets dry with paper towels and season both sides generously with kosher salt and black pepper.

   Tip: Drying the salmon ensures a crispy skin when seared.

2. 2

   Heat olive oil in a large skillet over medium-high heat until shimmering, then place salmon skin-side down and cook for 5-6 minutes until the skin is golden and crispy.

   Tip: Don't move the salmon while cooking to achieve maximum crispiness.

3. 3

   Flip the salmon fillets and cook for another 4-5 minutes until the flesh is opaque and flakes easily, then transfer to a warm plate.

   Tip: Check for doneness at the thickest part of the fillet.

4. 4

   In the same skillet, add sesame oil and sauté the minced ginger and sliced garlic over medium heat for about 1 minute until fragrant.

   Tip: Keep the heat at medium to prevent garlic from burning.

5. 5

   Add the fresh bean sprouts to the skillet and stir-fry for 2-3 minutes until they're warmed through but still maintain their crunch.

   Tip: Don't overcook the sprouts or they'll become mushy and lose their texture.

6. 6

   Deglaze the pan by adding soy sauce and rice vinegar, stirring to combine well and cook for 30 seconds.

   Tip: The liquid will pick up all the flavorful browned bits from the pan.

7. 7

   Remove from heat and stir in the chopped green onions, then divide the bean sprout mixture among four plates.

8. 8

   Top each portion of bean sprouts with a salmon fillet and garnish with toasted sesame seeds before serving.

   Tip: Serve immediately while the salmon is still warm and the sprouts are crisp.