Japanese salmon stir-fry
- Total Time
This stir-fry is absolute genius! Quick to cook and loaded with fresh, healthy ingredients. A must try.
Skinless salmon, raw500 g, cut into chunks
soy sauce, reduced-salt1 ½ tbs
Broccolini2 bunch(es), cut into 3cm pieces
brown onion1 medium, cut into wedges
Red capsicum1 large, sliced
sunflower oil2 tsp, or canola variety
sesame oil2 tsp
Ginger1 tbs, grated
Rice wine vinegar1 tbs
sesame seeds2 tbs, toasted
- Combine salmon and 2 teaspoons of soy sauce in a bowl. Set aside.
- Heat a wok or large frying pan on high. Add broccolini and ¼ cup (60ml) water. Cook, partially covered, for 3-4 minutes or until water has evaporated and broccolini is bright green and just tender. Remove from wok and set aside.
- Heat same wok on high. Add onion and capsicum. Add ¼ cup (60ml) water. Cook, partially covered, for 3-4 minutes or until water evaporates and vegetables are just tender. Remove from wok.
- Heat wok on high. Add half of both oils and heat for 30 seconds. Stir-fry half the salmon for 1-2 minutes or until seared. Transfer to a plate. Repeat with remaining salmon and oils. Return all salmon to wok with ginger and toss to coat. Return vegetables to wok with vinegar, mirin and remaining soy sauce. Stir-fry until combined and hot. Serve sprinkled with sesame seeds.