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salmon stirfry with rice in a bowl with chopsticks
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Salmon Stir Fry

Salmon Stir fry is a fresh and flavourful Asian inspired dish, with an easy to make stir fry sauce, simple vegetables and it’s on the table in 15 minutes. 




Course Dinner
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 315kcal
Author Kim

Ingredients

Salmon

  • 250 grams Fresh Salmon Fillets (equiv. to ½ a pound)

Stirfry Sauce

Vegetables

  • 1 medium Red onion chopped into chunks (chopped into chunks)
  • 2 cups Red, yellow, green Capsicum/Pepper (chopped into chunks)
  • ½ cup Snow peas (chopped into 2 cm pieces)

Optional - to serve

  • 1 tablespoon White sesame seeds
  • 2 cups Jasmine Rice/Brown Rice (cooked)

Instructions

  • Cut the salmon into cubes (about 2cm x 2cm is ideal)
  • 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 3- 5 minutes is enough.
  • Remove salmon from wok and put on a plate to the side.
  • Add the vegetables to the wok and stirfry for 2 to 4 minutes
  • Add the stirfry sauce and toss through until it starts to thicken slightly, then add the salmon back in. Stir through for a further minute and serve immediately.
  • Sprinkle sesame seeds over salmon, and serve with your favourite rice.

Notes

  1. Chilli Sauce: I use either Sirrarcha or Sambel Olek, depending on what I have on hand.  They both work and are available from the Asian food aisle in supermarkets.  Alternatively you could use chilli paste in a jar which I have seen next to the jars of garlic and ginger in supermarkets.
  2. Salmon:  Fresh salmon is best, and I prefer to use skinless salmon portions.  The ones I buy are in rectangular portion sizes and I dice them at home so I can get the size I want.
  3. Vegetables: keep it to 3 or 4 different kinds.  Snow peas, red onion, capsicum/peppers, kale, bok choi, spinach, zucchini, work well
  4. Lemongrass paste: I buy mine in a tube from the fruit and vege section of Woolworths and Coles in Australia. I’ve also seen it from sale online at amazon.
  5. Spiciness:  Based on the recipe above, I woudl consider this dish to be "mild".  FOr more heat, add extra chilli paste to the sauce, or add fresh diced chilli to serve, or chilli flakes on top.
  6. Noodles:  to make this dish go futher, double the quantity of sauce, and add a packet of pre cooked noodles.
  7. Nutritional information includes salmon stirfry served with ½ cup jasmine rice.

Nutrition

Calories: 315kcal | Carbohydrates: 41g | Protein: 22g | Fat: 9g | Saturated Fat: 5g | Fiber: 2g | Sugar: 7g