Oriental salmon stir-fry
This Oriental salmon stir-fry is a quick and easy meal perfect for after work and healthy too!
Serves: 2
Prep time: 10 minutes
Cooking time: 10 minutes
What you need:
- 4 tbsp groundnut oil
- 350g skinless salmon fillet, cut into strips
- 8 shiitake mushrooms
- 1 garlic clove, crushed
- 1 Blue Dragon Oyster & Spring Onion Stir Fry Sauce
- 125g bok choy/ pak choi, roughly chopped
- 50g spinach leaves, washed and prepared
- 1/2 tsp Blue Dragon Thai Fish Sauce
- 1/2 tsp Blue Dragon Light Soy Sauce
- 1 tbsp sesame seeds, toasted
- Cooked rice to accompany
What you do:
- Heat half of the oil in a wok or frying pan over a high heat. Stir-fry the fish in batches for 30 seconds on each side, or until lightly coloured. Use a fish slice to gently remove the fish from the pan and set aside on a warm plate.
- Heat the remaining oil and stir-fry the sliced mushrooms and garlic for 1-2 minutes.
- Add the Blue Dragon Stir-fry Oyster & Spring Onion Sauce and stir over a high heat until piping hot. Add the bok choy and spinach, and toss until the leaves just begin to wilt.
- Immediately stir in the salmon pieces and add the soya and/or fish sauce, if using. Spoon onto cooked rice, and sprinkle with the toasted sesame seeds.
This page can be found at: http://www.secretsauce.co.uk/fish-seafood/salmon-recipes/oriental-salmon-stir-fry/
Blue Dragon
Blue Dragon was created over 30 years ago to help British people create authentic Chinese dishes at home. Since then it's gone truly pan-Asian, with ingredients to help create delicious dishes from Thailand, Japan and Vietnam and expanding the Chinese range.
More salmon recipes
Thai salmon filo pastry parcels
This salmon dish is really easy to make and has a lovely sweet Thai sauce to really bring out the flavour of the fish
Tenderstem broccoli & smoked salmon tart
Smoked salmon with cream, broccoli and spring onions - this tart is great for family meals, or let it cool and have it for lunch the next day!
Lesley Waters' Tenderstem broccoli & salmon parcels
Try these tasty salmon parcels with spicy moroccan butter sauce created by chef Lesley Waters from Ready Steady Cook, This Morning and Great Food Live
