Salmon and Oriental Vegetables

Salmon tonight, grilled until just cooked and the flavour that is up to you, but some ideas are to marinade in teriyaki sauce with lemon, soy sauce and aniseed or just grill with lemon, olive oil and add black pepper at the table. Choice of side dishes? Up to you but I will be having bean sprouts with oriental vegetables.

Instructions
Before I start to cook the salmon I prepare all the vegetables ready to be cooked - they always take longer to get ready than you think. Then 15 minutes before dinner needs to be served it is time to start grilling the salmon. 5 minutes after the salmon is under the grill I cook the prepared oriental vegetables.
Need a recipe for the oriental veggies?
One very quick way is of course to buy a frozen packet of oriental stir fry veggies and follow the instructions on the packet. From scratch I make mine like this: - thinly slice an onion, clove of garlic and lightly sauté in a wok in olive or peanut oil. Meanwhile wash and slice mushrooms, carrots zucchini and cut broccoli into small pieces. Wash fresh mini sweet corn or open a tin. Wash bean sprouts. (other vegetables that you can add to change the look of flavour – snap peas, peppers, bok choy, or anything you fancy really, Add all the veggies to the wok then add ¼ cup soy sauce, black pepper, ¼ teaspoon Chinese 5 spice, ¼ teaspoon ginger and ¼ cup water. Add lid and bring to boil. When boiling, add bean sprouts, stir, replace lid and cook for 3 minutes.
Everything should be ready at the same time.
Enjoy with a nice glass of dry white wine and finish off with Greek yogurt with honey and nuts.
What is the best choice of salmon, wild or farmed? Personally I always use wild salmon, the farmed variety does not have the high Omega 3 content and farmed salmon are not particularly healthy fish in most cases. I know it costs more but I would rather have wild once every two weeks than farmed once a week.