Spicy Salmon Stir Fry
A great fakeaway ready in no time, I love this dish and make this all the time!
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
Superfood salmon, tonnes of vegetables and fibre-packed brown rice, what’s not to like!