Salmon Stir Fry
Simple recipe that always tastes goodPrint Facebook Pinterest Twitter Add to CollectionCollections
Servings: 4 people
- 350 g greens Use your favourites - peas, brocolli, kale etc.
- 250 g Salmon Fillets organic or wild salmon
- 2-3 tbsp toasted sesame oil
- 2 in dried chile de árbol chillies torn up
- 1 large onion finely chopped
- 3 cloves garlic finely sliced
- 5 cm ginger fresh, finely chopped
- 3-4 tbsp soy sauce to taste
- 3 tbsp sherry
- Lime wedges
- Put the greens in a large pan over a medium heat and cook for 4-5 minutes (the residual water will provide enough moisture to steam them), stirring occasionally, until wilted and tender. Set aside.
- Cut the salmon fillet into nice thick slices, then cut each slice in half.
- Heat a wok over a medium-high heat and add 2 tbsp sesame oil, then the chillies.
- Stir-fry until they slightly blacken, then add the onion, garlic and ginger.
- Heat a pan of boiling water and cook the noodles per packet instructions
- Stir-fry until the onions soften.
- Turn up the heat, then add a splash of oil along with the salmon. Stir-fry for 1-2 minutes until it starts to colour.
- Add the wilted greens, soy and sherry and stir-fry for another minute or two to heat through.
- Discard the chillies, then serve piping hot.
- Add a good squeeze of lime
Sodium: 963mg | Sugar: 3g | Fiber: 3g | Potassium: 235mg | Cholesterol: 44mg | Calories: 205kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 12g | Protein: 15g | Carbohydrates: 11g