Japanese salmon stir-fry
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This stir-fry is absolute genius! Quick to cook and loaded with fresh, healthy ingredients. A must try.
Ingredients
Skinless salmon
500 g, cut into chunks
Reduced salt soy sauce
1½ tbs
Broccolini
2 bunch(es), cut into 3cm lengths
Brown onion
1 medium, cut into wedges
Red capsicum
1 medium, sliced
Sunflower oil
2 tsp
Sesame oil
2 tsp
Fresh ginger
1 tbs, grated
Rice wine vinegar
1 tbs
Mirin seasoning
1 tbs, seasoning
Sesame seeds
2 tbs, toasted (see tip)
Instructions
1
Combine salmon and 2 teaspoons soy sauce in a bowl. Set aside.
2
Heat a wok over high heat. Add broccolini and ¼ cup (60 ml) water. Cook, partially covered, for 3–4 minutes or until water has evaporated and broccolini is bright green and just tender. Transfer to a bowl.
3
Reheat wok over high heat. Add onion, capsicum and ¼ cup (60 ml) water and cook, partially covered, for 3–4 minutes or until water has evaporated and vegetables are just tender. Transfer to bowl with broccolini.
4
Heat half the oils in wok over high heat for 10 seconds. Stir-fry half the salmon for 1–2 minutes or until seared. Transfer to a plate. Repeat with remaining oils and salmon. Return all salmon to wok with ginger and toss to coat. Return vegetables to wok with vinegar, mirin and remaining soy sauce. Stir-fry over high heat until combined and hot. Serve sprinkled with sesame seeds.
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