Oriental salmon stir-fry
Average rating:
Light, delicious and easy to make, this salmon and spinach stir-fry will be a hit with everyone
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Prep time: 10 mins
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Cooking time: 10 mins
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Total time: 20 mins
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Serves: 2
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Skill level: Easy peasy
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Costs: Mid-price
Ingredients
Just double the portions to make this salmon stir-fry for the whole family.
- 4 tbsp groundnut oil
- 350g skinless salmon fillet, cut into strips
- 8 shiitake mushrooms
- 1 garlic clove, crushed
- 1 oyster and spring onion stir-fry sauce
- 125g bok choy/pak choi, roughly chopped
- 50g spinach leaves, washed and prepared
- ½ tsp Thai fish sauce (optional)
- ½ tsp light soy sauce (optional)
- 1 tbsp sesame seeds, toasted
- Cooked rice, to serve
Method
- Heat half of the oil in a wok or frying pan over a high heat. Stir fry the fish in batches for 30 seconds on each side, or until lightly coloured. Use a fish slice to gently remove the fish from the pan and set aside on a warm plate.
- Heat the remaining oil and stir fry the sliced mushrooms and garlic for 1-2 minutes.
- Add the oyster and spring onion sauce, and stir over a high heat until piping hot. Add the bok choy and spinach, and toss until the leaves just begin to wilt.
- Immediately stir in the salmon pieces and add the soy and/or fish sauce, if using. Spoon onto the cooked rice, and sprinkle with the toasted sesame seeds.
By Blue Dragon
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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