Salmon Stir-fry With Makrut Lime And Sesame
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 9, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 9, 2018.
You can drizzle any salmon cooking juices over stir-fry for a little extra flavour before serving. If you prefer, use spray oil instead of liquid.
Ingredients
Stir-Fry
- 1 brown onion, thinly sliced
- 1 capsicum, thinly sliced
- 1 broccoli, cut into florets, then florets and stalk thinly sliced
- 1 courgette, thinly sliced
- 1 tsp grated ginger
- 1 clove garlic, minced
- 3 Tbsp Thai dressing
- 1 baby bok choy, thinly sliced
- 1 Tbsp sesame seeds
- 1 tsp soy sauce
Salmon
- 1 pack salmon, cut into 4 equal pieces
- Remaining Thai dressing
- 1 pack makrut spice mix
To Serve
- 1 bunch mint leaves, chopped
Steps
-
Preheat oven to 220
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Prep stir-fry. Set all vegetables aside separately.
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Prep & cook salmon. Place salmon on a lined oven tray (with a lip). Season and bake for 7 minutes.
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Cook stir-fry. Heat 1 tsp oil in a fry-pan on high heat. Stir fry onion, capsicum and broccoli with ½ tsp salt for about 4 minutes. Add courgette, 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. Toss together and season to taste with soy sauce.
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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.
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Prep mint.
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Serve stir fry topped with flaked salmon and mint.
Nutritional Information
Energy |
1853 kj 443 kcal |
---|---|
Protein | 28.8g |
Carbohydrate | 9.3g |
Fat | 31.9g |