Salmon with Oyster Sauce and Stir Fried Broccoli

This recipe came to me like in a dream.  I was at work trying to think of a new way to make salmon for dinner.  We've been eating a lot of salmon lately, partially because I really like salmon, and partially because I accidentally told my doctor I eat salmon once a week and now feel like I need to live up to that expectation.  I was doing a lot of olive oil and lemon juice for a while but got tired of that, then moved on to soy-honey glazes, but I wanted something new.  Then I thought, why not pretend I was stir frying it and cook it in oyster sauce?

It turns out that salmon and oyster sauce were basically made for each other.  This is the fiance's new favorite meal, we've been eating it once a week for the past month or two, and every time he raves over it.  I'm pretty partial to it myself too.

On a side bar, one of my friends freaked out once when I said I was using oyster sauce and thought she wouldn't like it, so I tried to tell her there aren't actually oysters in it.  Turns out I was lying, because it's made using oyster extracts.  But if you're worried about it, just consider whether you've ever eaten broccoli and beef in a restaurant, because if you have and you liked it you definitely like oyster sauce.

Salmon with Oyster Sauce and Stir Fried Broccoli
Serves 2

You'll Need:
1/2 cup rice
3 TB sesame oil, divided
2 garlic cloves, crushed
2 tsp fresh ginger, minced (I like to freeze ginger and grate it)
2-3 heads of broccoli cut into florets
1/2 onion cut into strips
1 lb fresh salmon
3 TB oyster sauce, divided
2 tsp low sodium soy sauce, divided
1 1/2 tsp cornstarch
1/2 cup water


Cook rice according to directions, adding 1 TB sesame oil to the water.

Take salmon out of fridge to allow to reach room temperature.

In a large pan, heat 1 TB sesame oil over medium heat.  Add garlic and fresh ginger, heat until fragrant.  Add broccoli and onion and cook until broccoli is cooked through.  Remove vegetables from pan and set aside.

Add remaining TB of sesame oil to the pan.  Add 2 TB oyster sauce and 1 tsp soy sauce to pan (watch out, the soy sauce tends to splatter) and place salmon in pan.  Cook 4 minutes a side until the salmon is cooked through, feels firm to the touch, and flakes easily with a fork.  Remove from pan.

Add the vegetables back to the pan to reheat over medium-low heat.  In a small bowl, mix together corn starch and water, stirring until combined.  Add remaining oyster sauce and soy sauce.  Pour sauce mixture over vegetables and allow to cook down for 2 minutes or until sauce begins to thicken.

Serve salmon and vegetables over rice, with maybe a few sesame seeds on the top if you're feeling fancy.

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