Afresh, spicy, and zesty Asian inspired dish with an almost Mexican influence. It’s prepared with fresh ingredients, is easy to make and tastes much more complex that it actually is.
250grams/ ½ Pound Fresh or Frozen Salmonnot tinned
1tablespoonLight Soy Sauce
1tablespoonCrushed garlic
1teaspoonSiracha Hot Chilli Sauce
Juice of half a medium Orange
Stirfry Sauce
1tablespoonLight Soy Sauce
1tablespoonPeanut Oil
1tablespoonGingerfreshly grated
1tablespoonCrushed Garlic
1tablespoonRice Wine Vinegar
½teaspoonSiracha Hot Chilli Sauce
½teaspoonSea Salt
Juice of half a medium Orange
1tablespoonWhite sesame seeds
Vegetables
1medium Red onionchopped into chunks
2medium Zucchinisliced into 3 cm sticks
1medium Red Capsicum/Pepperchopped into chunks
½cupWater
Optional
1cupKale or spinach leaves
1cupJasmine Rice/Brown Rice
Instructions
Instructions
Cut the salmon into cubes (about 1cm x 1cm is ideal)
Prepare the marinade for the salmon. In a small bowl add 1 tablespoon soy, I tablespoon crushed garlic, 1 teaspoon of siracha hot chilli sauce and half the juice of an orange. Add salmon to the marinade and coat. Leave for 5 minutes at room temp.
Prepare the stirfry sauce. In a small jug/bowl, add all of the sauce ingredients and whisk together.
Heat a work on medium high heat, and add the salmon. Use a silicone or wooden spoon to stir about until cooked through. Be gentle with it – as the salmon cooks it will become more delicate. Generally about 5 minutes is enough. Take the salmon out of the wok and put on a plate to the side.
To the wok, add ½ cup of water, and the vegetables. Use the same spoon to toss them about in the wok until the water evaporates.
Once water has evaporated, add the salmon back in, along with the stirfry sauce. Stir through for 1 minute then remove from heat.
Serve on it’s own, or for a larger meal add a side of steamed Jasmine rice or brown rice.
Notes
I recommend starting off the with above amounts of Siracha hot chilli sauce as this provides a warming medium heat. If you are used to something hotter, add some more at the end, very gradually as this is a very hot sauce and you only need a little it to make a big impact.
Another way I have enjoyed this dish is by just marinating and cooking the salmon, adding a bunch of kale and spinach leaves to the wok, heating through, and then adding the stirfry sauce with 1 cup Jasmin rice – Salmon, Kale and Rice Stirfry. Just as good, and just a little bit less work as you don’t have to chop the veges.