Speedy Chinese Salmon Stir-fry

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.

Bon Appetit!




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)




  1. 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.
  2. Stir-fry vigorously for a couple of minutes, then add the salmon.
  3. 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.
  4. 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.


Non-fast day:

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.