2 skin on and boneless salmon, cut into half lengthwise
1/2 packets of medley tomatoes, washed and drained
1 bunch of Kai Lan, cut into bite size
2-4 Tbs oil
a few shakes of paprika powder
oil for frying vegetables
2-4 Tsp minced garlic
Pre heat grill, line tray with foil. Heat oil in a wok till very hot, add kai lan leave until tender; toss around from time to time. Then add garlic and toss again until kai lan cooked through. Plate up equally on plate and cover with foil until needed.
Next rub some oil, salt, pepper and paprika on salmon. Place in the foiled tray with tomatoes already grill for 2-3 minutes. Grill salmon for 5-7 minutes until light pink or to your liking.
Once salmon done, let salmon sit slightly on top of Asian green with grill tomatoes on the side. Serve with sweet white wine.
Note: Grill may vary. Watch your fish and tomatoes doesn’t burn. You can substitutes Asian green for salad or vegetables of your choice.