Super Salmon Stir-fry

I think this was the quickest supper I’ve made in a very very long time, I usually take ages getting each element right and then making sure it looks beautiful – good enough to eat one might say… But I’m no chef, so this evening I decided to shed my cheffy-wannabe skin and do a fast, tasty dish that meant I didn’t spend the evening at the hob. I had to put in a massive picture because I think it looks better like that – big is beautiful after all….

One thing to note, it’s important to not over-cook the salmon. I hate dry salmon, it is supposed to gently flake and tastes the best (in my opinion) when it is JUST done. You can see from the photo that the middle bit still has a slight translucency to it – this is good and how to ensure it will taste it’s best!

So, just a quick post today.
Serves 2

2 salmon fillets
1 1/2 tbsp chilli sauce
1 tbsp dark soy sauce
2 tbsp freshly chopped coriander
1 tsp runny honey
1 tsp freshly grated ginger
1 tsp rice vinegar
2 peppers
1 pak choi roughly chopped
1/2 onion, very finely chopped
A handful of mange tout
7 ish mini corn 1/4’d
1 tiny squidge of garlic puree
1 pack of medium straight to wok noodles

  • In a ramekin mix together the soy sauce, runny honey, ginger, rice vinegar, 1/4 of the coriander and the chilli sauce. Boil the kettle while you’re doing this
  • Place the salmon fillets skin down in a sieve and dollop half of the soy mix on top of them

  • Put them on top of a sauce pan with half an inch or so of boiling water in it. Lid on and leave to steam gently over a medium heat for maximum of 2 minutes
  • While this is happening finely chop the onions, roughly chop the peppers, halve the mange tout and quarter the corn
  • When the salmon is done take it off the heat and put it aside, uncovered
  • Pour a tablespoon or so of water and add the teeny tiny squidge of garlic puree into the pot containing the remaining soy mix and stir it up
  • Heat some oil in a wok or a frying pan and throw all the lovely veggies in (NOT the salmon though)
  • Keep them all moving. If you’re worried about the veggies all being a little bit too al-dente add a little water, but keep flicking it around in the pan and it’ll steam and cook and smell divine
  • break up the noodles and mix it all up while still on the hob
  • Keep it frying for 3 or 4 minutes
  • Splot the vegetable noodle yumminess onto a plate and gently flake up the bits of salmon on top
  • Enjoy

So so yummy and really quite good for you.

2 thoughts on “Super Salmon Stir-fry

    1. It was so quick and easy that I almost feel guilty for posting it as a recipe! Hope the family like it – it should suit children too if you use maybe less ginger and low salt soy sauce…

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