Ginger & Garlic Baked Salmon with Chinese Broccoli Slaw

Work-Charred Peppers:
2-4 peppers, red
2-4 peppers, yellow
Kosher salt
Pepper
One tablespoon sugar
2 tablespoons oil
1/3 cup balsamic vinegar

Broccoli Slaw:
3 heads broccoli
One medium red onion
One cup mayo
1/2 cup sugar
1/2 cup rice wine vinegar
3 tablespoons Dijon mustard
1/2 cup sour cream

Salmon:
1 8 pound salmon, whole
6 cloves garlic, finely chopped
One ginger root, peeled and finely chopped
2 tablespoons oil
4 tablespoon kosher salt
1 teaspoon pepper

Work-Charred Peppers:
Cut peppers in triangles. Sauté on a high heat in oil. Add sugar, salt, and pepper. Peppers should be slightly burnt at the end of sauté process. Deglaze the pan with balsamic vinegar. Put aside.

Broccoli Slaw:
Cut raw broccoli into crowns. Julienne red onions. In a separate bowl, combine sugar, mayo, rice wine vinegar, mustard, and sour cream. Mix well. Add broccoli and onions to mixture and toss. Season with salt and pepper. Let stand in fridge for one hour before serving.

Salmon:
Cut slits down each side of the salmon. Rub garlic, ginger, salt, and pepper in each slits. Brush the top of the fish with oil. Stand up on sheet pan. Roast at 400 degrees for 40 minutes. Serve warm.

To assemble, arrange wok-charred peppers around the salmon. Serve the broccoli slaw in a decorative bowl on the side. This dish is also delicious cold.

Source: Chef Stephanie Sokolove, Restaurant Stephanie's on Newbury