In honor of the pivots my dad made at House of Nanking, I’ve created an at home recipe that is inspired by the first few creative changes he made upon opening House of Nanking. This dish combines a few elements from the famous Nanking Sesame Chicken dish with the Sizzling Salmon with Black Bean Sauce dish.
1 large yam, peeled, cut into 1-inch cubes
3 tablespoons of avocado oil
3 cups broccoli florets
½ cup soy sauce
¼ cup apple cider vinegar
2 tablespoons honey
¼ teaspoon ginger powder or ½ teaspoon freshly minced ginger
1/2 teaspoon chili flakes or chili powder
8 ounces skinless salmon filet, cut into 1-inch cubes
1 teaspoon toasted sesame seeds
Salt and Pepper to season
Additional Optional Garnishes:
1. Preheat oven to 375F. Toss yam chunks with 1 tbsp oil, salt and pepper in a bowl. Spread yams on a baking sheet into a single layer and bake until fork tender, 15-20 minutes.
2. Using the same bowl, toss broccoli with 1 tbsp oil and season with salt and pepper. Set aside.
3. Remove baking sheet from oven after the yams have been cooking for 8 minutes. Push the yams to one side of the baking sheet to make room for the broccoli. Arrange broccoli on the baking sheet in a single layer and bake for 10 minutes or slightly tender. Remove yams and broccoli from oven and set aside.
4. Using the same bowl, whisk soy sauce, vinegar, honey, ginger, and chili flakes. Set aside.
5. In a large nonstick pan over high heat, heat 1 tbsp oil. Pat dry the salmon chunks with a paper towel and add salmon to the pan. Turning occasionally to brown all sides. Cook salmon for 3-5 minutes or until slightly pink in the middle.
6. Transfer salmon to a plate. Clean out the pan and wipe dry.
7. Pour sauce into the pan and simmer until thickened, 2-3 minutes. Return salmon, broccoli, and yams to the pan, turning gently to coat, 3 minutes.
8. Sprinkle sesame seeds on top.