Oriental Salmon Stir Fry Recipe
This low calorie fish dish is a great meal for any night of the week. The whole thing comes together in around 30 minutes and is sure to please the whole family.
- Recipe makes: 2 servings
- Prep time:
- Cook time: 15 mins
- Calories: 265
- 100g leeks
- 50g red onion
- ½ medium red pepper
- 10g root ginger
- 3g garlic
- 60g carrots
- 50g fine green beans
- 50g mange tout
- 100g fresh pak choi
- 15ml fresh lemon juice
- 2 small salmon fillets
- 1 tsp sunflower oil
- 50g oyster sauce
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- Slice the leek and finely slice the onion and red pepper.
- Cut the ginger, garlic and carrots into thin, julienne strips.
- Top and tail the green beans and the mange tout.
- Roughly chop the pak choi.
- Put the kettle on to boil. Sprinkle the leeks to cover the base of a frying pan, add the lemon juice and place the salmon, skin side down, on top of the leeks. 1 minute after the kettle has boiled carefully pour enough of the hot water into the pan to just cover the salmon.
- Put the pan onto the heat and simmer the salmon for 5 minutes. Remove from the heat when done. Gently remove the salmon from the pan and keep warm. Drain the leeks and set aside.
- Heat the oil in a wok or non-stick frying pan, add the onion, ginger, garlic and carrots and stir-fry briskly for 3 minutes.
- Add the beans and mange tout and continue to stir fry for a further 3 minutes.
- Add the pak choi and stir fry for 2 minutes more.
- Stir in the oyster sauce and the leeks, and stir-fry for a further 2 minutes.
- Pile the vegetables onto a warm plate and place the salmon fillets on top to serve.
Serve with noodles or rice.
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