This is a quick, low joule main course with a fusion of flavours to delight the palate.
Mix the sea salt, brown sugar and plain flour in a small bowl. Coat each side of the salmon portions with this mix.
Heat 2 tabs of the peanut oil in a frypan until moderately hot. Place the salmon portions into the pan with the 'no-skin' side down. Fry for a minute or two until golden and crusty. Turn salmon portions to the skin-side and cook on a lower heat until cooked through (4 to 6 minutes) Set aside with a lid on while you stir fry the vegetables.
In a wok, heat the remaining 2 tabs peanut oil until hot.
Add the onion, garlic, ginger and carrot and stir fry until onion is transluscent.
Add the cabbage and baby buk choy stirring through to mix with the other wok contents.
Add the oyster sauce and stock and steam the vegetables. The liquid will disappear in a few minutes. Then the vegetables are ready to serve. they should still be a nice bright green and crunchy. Don't overcook.
Plate up with the stir fry vegetables piled into the centre of the plate and serve with the salmon portion (side with no skin facing upwards). if you wish you can remove the skin on the other side before serving.
I like to buy the salmon portions with the skin on one side. I find that when the salmon is cooking the skin tends to hold the portion together better. If the skin gets a little bit over brown in cooking it can be removed prior to serving.