Spicy Salmon Stir Fry

A great fakeaway ready in no time, I love this dish and make this all the time!

Prep: 10mins

Cook: 15mins

Ready in: 25mins

Serving Size: 2

Dietary info: Dairy Free Gluten Free Date Night Food Fish Lunch/Dinner Pregnancy Friendly


  • 2 salmon fillets
  • 200g brown rice
  • 1 handful of cashew nuts
  • 2 cloves of garlic
  • 1 5cm piece of ginger
  • 1 tablespoon of honey
  • 1 tablespoon of sriracha
  • 1 tablespoon of sesame oil
  • 1 teaspoon of white wine vinegar
  • 2 tablespoons of soy sauce
  • 1 onion
  • 1 carrot
  • 1 red pepper
  • 1 handful of frozen peas
  • 1 handful of frozen sweetcorn
  • 2 eggs
  • Fresh coriander and spring onions for garnish

How To Make It

  • Step 1.

    Roast 2 salmon fillets for 10 mins in the oven. Boil then drain 200g brown rice. Dry fry some cashew nuts then remove.
  • Step 2.

    Dice 2 cloves of garlic and a thumb of ginger. Mix with a tablespoon of honey, sriracha, sesame oil, a teaspoon of white wine vinegar and 2 tablespoons of soy sauce.
  • Step 3.

    Dice an onion, carrot and pepper and cook in a spoon of sesame oil for 2 mins before adding the next vegetable. Add a handful of frozen peas and sweetcorn.
  • Step 4.

    Add the marinade and the drained rice. Cook for 2 mins then add in 2 whisked eggs.
  • Step 5.

    Cook for another 2 mins then stir in the flaked cooked salmon. Serve with coriander and spring onions.

Serve & Enjoy

Nutritional Info

Superfood salmon, tonnes of vegetables and fibre-packed brown rice, what’s not to like!

At Dad's Table

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