Caramelized Salmon with Bok Choy and Citrus Sauce

Caramelizing salmon with sugar was new to me when I first made this meal. It's delicious! Serves 4.

Ingredients
4 (6 oz) salmon fillets
1/4 cup and 1 tsp sugar, divided
2 tbsp vegetable oil
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 green bell pepper
1/2 tsp garlic powder
1 small onion, finely chopped
3 tsp red pepper flakes, divided
3 cups baby bok choy, thinly sliced
1 1/2 cup carrots, cut into matchsticks
1/2 cup stock, chicken or vegetable
4 tbsp rice vinegar
1 tsp sesame oil (or 2 tsp any oil with 2 tsp toasted sesame seeds)
1/4 cup orange juice
3 tbsp lemon juice

Directions 

Whisk orange juice, lemon juice, vinegar, 1 tsp sugar, 2 tsp oil, and 2 tsp red pepper flakes together. Leave citrus sauce to stand for 30 minutes to blend.

Season the salmon with fresh black pepper. Dredge the salmon in 1/4 cup sugar, coating well. 

Heat a small saute pan, over medium heat. When the pan is hot, add the salmon, and sear for 3 to 4 minutes on each side, until the salmon is caramelized on both sides. Remove salmon from the pan.

Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic, onion and 1 tsp red pepper flakes. Stir and cook for 2 minutes. Stir in bok choy and carrots and cook for 1 minute. Add stock, vinegar, and remaining sugar.

Serve salmon with stir-fried vegetables. Sprinkle with toasted sesame seeds and drizzle with citrus sauce.

Credit to: http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-salmon-with-bok-choy-and-asian-citrus-sauce-recipe/index.html