Perfectly Seared Salmon and Sauteéd Vegetables | Recipe

I've never cooked a piece of salmon perfectly, until last night. Granted, part of it was fantastic wild salmon from Whole Foods, but the other was finally nailing the timing and prep. The outside was crunchy and salty and rich and the meat was light and silky. Oh man. Just thinking about it... Here's how to do it: 


Sesame oil
1 lb skin-on wild salmon
1 bunch asparagus, cut into 1 inch sticks
1 shallot, thinly sliced
1 lb shitake mushrooms, thinly sliced
1 tablespoon ginger, minced
1 garlic clove, minced
1 teaspoon soy sauce
1 tablespoon oyster sauce

Heat a wok over medium-high heat. Add 1 tablespoon sesame oil. When hot, add the asparagus and onion and let cook until they gain a bit of color. While that cooks, slice the salmon into four equal sized portions and salt and pepper both sides, including skin. Add the mushrooms to the pan and season with pepper. The mushrooms should release their water and begin to shrink. When they're almost done, add the ginger and garlic. Cook for one more minute, then add the soy sauce and oyster sauce. Cook for one more minute and remove from heat. Pour the vegetables into a serving dish and place the wok back over the flame. Add one more tablespoon sesame oil. When hot, add salmon skin side down and let sizzle for about 2 minutes. When you see that the salmon is cooking through, turn and let cook about 30 seconds on each side. Plate and serve.