Speedy Chinese Salmon Stir-fry
This salmon is so good that when we do cook it at home we like to keep things simple and add just a handful of other ingredients to complement the salmon.
1tbsp coconut or virgin canola oil
1cm root ginger, peeled and finely chopped or grated
250g packet of prepared Chinese stir-fry vegetables
2 sweet chilli cooked salmon fillets, flaked (about 180g), see tip
1tbsp dark soy sauce
1 yellow pepper – cut into thin strips
16 green beans – halved
½ tbsp mirin (or Chinese wine or sherry)
- Place a work over a high heat until it starts to smoke. Add the oil, immediately followed by the ginger, the veg and a generous grinding of black peper.
- Stir-fry vigorously for a couple of minutes, then add the salmon.
- Turn the heat down and add 1 tbsp water, the soy sauce and the mirin. Keep stirring for a couple more minutes, until the veg are cooked but still crisp and the salmon warmed through.
- Remove the pan from the heat and serve
If no sweet chilli salmon is available, use cooked salmon fillets and sprinkle them with a pinch of chilli flakes before adding them to the pan. For add flavour scatter a handful of chopped coriander leaves and an extra ½ tsp chilli flakes on top.
Double the salmon portion, add a medium portion of wholemeal or soba noodles and scatter over 1 tbsp toasted sesame seeds and a handful of cashew nuts.