Japanese salmon stir-fry

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This stir-fry is absolute genius! Quick to cook and loaded with fresh, healthy ingredients. A must try.

  • 500 g Skinless salmon, raw, cut into chunks
  • 1 1/2 tbs soy sauce, reduced-salt
  • 2 bunch(es) Broccolini, cut into 3cm pieces
  • 1 medium brown onion, cut into wedges
  • 1 large Red capsicum, sliced
  • 2 tsp sunflower oil, or canola variety
  • 2 tsp sesame oil
  • 1 tbs Ginger, grated
  • 1 tbs Rice wine vinegar
  • 1 tbs mirin
  • 2 tbs sesame seeds, 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.

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