Asiatique`s Seared Pacific Salmon Recipe

Rub salmon with Cajun seasoning and 1 tablespoon olive oil; refrigerate 4 hours to allow spices to flavor fish.

Heat a sauté pan over medium-high heat, add enough olive oil to thinly coat pan bottom. When oil is hot enough to pop, add salmon. Cook on both sides until fish is brown and done to your taste (I prefer fish that is opaque inside, but still very shiny). If fish will not cook through, it may be necessary to cover the pan.

Remove fish from pan and set aside; keep warm.

Using the same pan, add vegetables with salt and pepper to taste; cook until they are browned and can be pierced with a fork. Remove from pan and set aside.

Add 1 tablespoon olive oil to pan. When hot, add shallot slices. When shallots are brown (this happens very quickly), add soy sauce, oyster sauce and rice wine. Then add chili oil to taste (1 tablespoon makes a very hot dish) and tomato. Immediately remove from heat and stir in sesame oil.

To assemble: Divide vegetables between 2 plates, piling them in the middle of each plate. Place salmon fillet on top. Pour sauce over all and garnish with turnip (which is raw, and soaks up sauce). Serve immediately.