Salmon Stir-fry With Makrut Lime And Sesame

Salmon Stir-fry With Makrut Lime And Sesame

Ready in 35 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, December 9, 2018.

You can drizzle any salmon cooking juices over stir-fry for a little extra flavour before serving.



  • ¼ brown onion, thinly sliced
  • ¼ capsicum, thinly sliced
  • ½ broccoli, cut into small florets
  • ¾ tsp grated ginger
  • ½ clove garlic, minced
  • 2/3 pack Thai dressing
  • ½ baby bok choy, thinly sliced
  • 1 tsp sesame seeds
  • ½ tsp soy sauce (optional)


  • 1 pack salmon fillet
  • 1/3 pack Thai dressing
  • ¼ tsp makrut spice mix

To Serve

  • ½ bunch mint, chopped


  1. Preheat oven to 220ºC.
  2. Prep stir-fry veg. Set all vegetables aside separately.
  3. Cook salmon. Place salmon on a lined oven tray (with a lip). Season and bake for 7 minutes.
  4. Cook stir fry. Heat ¼ tsp oil in a fry-pan on high heat. Stir fry onion, capsicum and broccoli with ½ tsp salt for about 4 minutes. Add ginger and garlic and cook a further 1 minute. Remove pan from heat and add first measure of Thai dressing, bok choy and sesame seeds to pan. Toss together and season with soy sauce.
  5. . Finish salmon. Combine remaining Thai dressing with makrut spice mix in a bowl. When salmon has baked for 7 minutes, pour dressing over salmon and bake a further 3-5 minutes, until salmon is just cooked through.
  6. Serve stir-fry topped with flaked salmon and mint.

Nutritional Information

Energy 1875 kj
448 kcal
Protein 28.9g
Carbohydrate 10.2g
Fat 32.2g