Salmon Stir-fry With Makrut Lime And Sesame

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.

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.



  • 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


  • 1 pack salmon, cut into 4 equal pieces
  • Remaining Thai dressing
  • 1 pack makrut spice mix

To Serve

  • 1 bunch mint leaves, chopped


  1. Preheat oven to 220
  2. Prep stir-fry. Set all vegetables aside separately.
  3. Prep & cook salmon. Place salmon on a lined oven tray (with a lip). Season and bake for 7 minutes.
  4. 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.
  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. Prep mint.
  7. 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