Bart's Recipes
Peel a piece of ginger and finely grate it. Rinse the bimi under running water and trim the tough ends. Pat the salmon fillet dry with paper towels and season the fish on both sides with salt and pepper.
Heat a dry skillet over medium heat and place the salmon fillet skin-side down in the pan. Cook the fish for four to five minutes until the skin is crispy. Briefly flip the fillet and cook the flesh side for another minute. At the same time, heat the sesame oil in a wok over high heat. Add the bimi and stir-fry for approximately three minutes until tender-crisp. Fold in the grated ginger and cook for another minute.
Remove the wok from heat once the vegetables are cooked. Deglaze the bimi with the tamari. Immediately sprinkle the sesame seeds into the pan and toss well so the flavors distribute evenly.
Place the cooked salmon fillet skin-side up on a plate. Spoon the warm bimi alongside. Pour the remaining liquid with ginger and tamari from the wok over the vegetables and serve immediately.
