Sesame seeds give a wonderful flavour and texture to the vegetables in this delicious salmon stir-fry
- Small piece of root ginger, peeled
- 1 lemon
- 4 pieces salmon fillet
- 100g (4oz) mangetout
- 2 carrots, peeled
- 2tsp sesame oil
- 100g (4oz) beansprouts
- 2tsp toasted sesame seeds
- 6tbsp soy sauce
- 2tbsp runny honey
Slice the root ginger into matchsticks. Thinly slice the lemon. Cut 4 23cm (9in) square pieces of greaseproof paper; place a few lemon slices in the centre of each sheet. Top with a salmon fillet; scatter on some ginger.
Fold the greaseproof paper over the salmon. Pinch the edges together to make a parcel. Place on a large baking sheet. Make 4 parcels in all. Bake in a preheated oven at 190°C (375°F, gas mark 4), for 20-25 mins until the salmon is just cooked. Finely shred the mangetout and pare the carrots into thin strips.
Heat the sesame oil in a wok. Stir-fry the mangetout, carrots and beansprouts for 3-4 mins. Put the salmon on serving plates and pile the stir-fried veg on top. Sprinkle with sesame seeds. Heat the soy sauce and honey in the wok; pour over the salmon and vegetables.
Toasting sesame seeds brings out more of their nutty flavour. Spread on a non-stick baking sheet and place in a hot oven for 5-6 mins until golden brown.