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Salmon, rice, quinoa & vegetable stir fry

Salmon, rice, quinoa & vegetable stir fry

By Ethan Navarro
5’ Prep time
15’ Cook time
20’ Total time
614 Calories
2 Serving

Summary

Juicy pan-fried salmon fillets combined with a veggie based stir-fry mix, all bathed in a sweet and tangy sauce. hob to table in twenty minutes!
Ethan Navarro 0 Followers

Step by Step

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Step 1

Put the garlic, soy sauce, wine vinegar, sesame oil and honey in a small bowl and mix well. Leave to stand while making the stir fry.
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Step 2

Heat ½ tbsp oil in a frying pan. Add the salmon, skin facing down, and fry gently for 5 minutes. Turn the fillets and cook for a further 7-8 minutes until cooked through, opaque and the flesh flakes easily with a fork. Lift out onto a plate and keep warm.
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Step 3

Heat the remaining oil in the pan and stir fry the courgette and salad onions for 1 minute. Add the contents of the stir fry pouch and cook for a further 2-3 minutes until hot through. Transfer to serving plates, top with the salmon and drizzle with the dressing. Serve sprinkled with coriander.

Ingredient

  • Essential salad onions
    Essential salad onions
    0.5 bunch
  • Courgette
    Courgette
    1
  • Dark soy sauce
    Dark soy sauce
    2 tbsp
  • Toasted sesame oil
    Toasted sesame oil
    1 tbsp
  • Rice wine vinegar
    Rice wine vinegar
    2 tbsp
  • Coriander
    Coriander
    1 pack
  • Vegetable oil
    Vegetable oil
    1 tbsp
  • Rice, quinoa & vegetable stir fry
    Rice, quinoa & vegetable stir fry
    300 grams
  • Scottish salmon fillets
    Scottish salmon fillets
    260 grams
  • Clear honey
    Clear honey
    2 tsp
  • Garlic clove
    Garlic clove
    1

Nutrition Facts

View nutrition facts
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