Tasty Salmon Fillets Asian Style - cooking recipe

Ingredients

1 lb salmon, 4 fillets (or one big piece)
1/2 cup fresh dill, chopped and washed to remove sand
3 green onions, clean and cut up into long thin 1 inch strips
2 tablespoons grated fresh ginger
3 -4 cups napa cabbage or 3 -4 cups Chinese cabbage, cut up into medium bite size pieces
2 tablespoons cornstarch
1/4 cup chicken stock
salt
1 tablespoon chinese rice wine
3 tablespoons sesame oil
4 tablespoons light soy sauce
2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 -3 tablespoons fresh rosemary needles, remove needs from the hard stems

Preparation

Preparation.
In a dish pour the wine on the salmon, sprinkle with a little salt (optional), then turn fish over to coat the other side, on the non-skin side of the salmon, place the rosemary needles, then set aside.
In a small frying pan, add 2 or more tablespoons of sesame oil, set aside.
Mix in a cup the corn starch and chicken stock, set aside.
Cooking Instructions.
In a non-stick frying pan add 1 tablespoon of oil and then place the fish (4 fillets or 1 big piece) with the skin side down and cook for about 3-4 minutes.
Then turn the fish over and cook the second side (with the rosemary needles) for about 3 minutes, do not over cook, then remove from stove top.
If using one big piece of fish, cut into four individual fillet servings, set aside.
In a non-stick frying pan add 1 tablespoon of oil, add the Chinese/Napa Cabbage, a little salt to taste and stir-fry for about 1-2 minute.
Then add the dill, toss, next add the cornstarch/chicken stock and stir-fry 1 minute longer, make sure it is not over cooked.
Place the cabbage in four separate serving dished, then place the four salmon fillets on top of the bed of cabbage.
Next place some scallions and ginger on top of the individual salmon fillets.
Pour 1 tablespoon of soy sauce on each piece of fish.
Next heat the sesame oil until almost smoking, then pour a little over each fish, this will cook the scallions and ginger slightly, (be careful that the hot oil does not splatter as you pour).
Serve and Enjoy!