Six ingredients speedy salmon stir-fry (for two)
2 serves
5 m
10 m
Ingredients
See recipe for serves 4 here
- 230 g skinless salmon portions, cut into 3 cm pieces
- 375 g fresh or frozen stir-fry vegetable mix
- 1 tablespoon reduced salt soy sauce
- 2 teaspoons Thai chilli jam
- 2 teaspoons honey
- 250 g packet microwave brown rice
Method
Step 1
Heat a large non-stick wok or frying pan over a high heat. Add salmon. Cook, turning occasionally, for about 3 minutes or until salmon is golden until just cooked through. Remove from wok and set aside.
Step 2
Add vegetable mix and 2 teaspoons water to wok. Stir-fry for 2-3 minutes, until vegetables are just tender.
Step 3
Return salmon to wok with combined soy sauce, chilli jam and honey. Stir-fry for a further 1-2 minutes, until combined and hot.
Step 4
Meanwhile, heat rice in microwave following packet instructions.
Step 5
Serve stir-fry with rice.
Tips
- For added crunch, serve sprinkled with toasted sesame seeds, peanuts or cashews.
- A range of fresh and frozen stir-fry vegetable mixes are available from supermarkets. Alternatively, make your own mix by thinly slicing 750 g of whatever veggies you have on hand.
- For a change, replace salmon with chicken breast stir-fry strips.
- When stir-frying, salmon it releases its natural, omega-3 rich fats so there’s no need to add oil to the non-stick wok or frying pan.
- Replace microwave rice with 3 cups cooked brown rice, if preferred.
