Tamari Salmon, Peanut and Vegetable Stir Fry
If you’ve started the new year looking to get more plants into your diet but you have limited time, then stir-fry is for you. They can sometimes get a bad rep because of the frying aspect, but if you choose the right types of oil (eg coconut!) to fry with then it absolutely shouldn’t be avoided. Aim to include at least five different varieties of vegetables to boost your phytonutrient intake. Combined with omega-3 wild salmon makes this dish so nutritious, quick, and easy. This recipe has noodles but if you want to go lower carb then just replace with more veg!
Serves: 2
Ingredients
100g noodles of choice
2 fillets of wild salmon
1 tbsp tamari sauce
2 tbsp fresh grated ginger
1 tsp honey
handful pak choi
100g mushrooms, sliced
small handful green beans
1 carrot, shaved
6 baby corn
2 cloves garlic
knob fresh ginger, grated
coconut oil for frying
1 tsp sesame oil
toasted sesame seeds
Peanut sauce:
2 tbsp peanut butter
1 tbsp tamari or soy sauce
1/2 lemon, juice
3 tbsp water
1 clove garlic, crushed
1 tsp freshly grated ginger
1 tsp curry powder
1 tsp honey
Method
1. Start by marinating the salmon fillets. Combine the tamari sauce, grated ginger, and honey and drizzle over the salmon in a bowl. Cover and allow to sit for at least 30 minutes or overnight if you are organised enough.
2. Make the peanut sauce by mixing all the ingredients to a high-speed blender. Taste for salt and add a little if necessary.
3. Meanwhile, cook the noodles to pack instructions. Drain, reserving 150ml cooking water and set them aside in a bowl of cold water to avoid them sticking together.
4. Over medium heat, add 2 tbsp coconut oil in a large wok. Once melted add the marinated salmon fillets skin side down and fry for 3-4 minutes until the skin crisps up. Flip the salmon to cook on the other side for 3 minutes.
5. Place the salmon fillets (skin side up) and juices on a plate and cover with foil to keep warm.
6. Add all the veg, garlic and ginger to the pan over high heat with a little more coconut oil and sesame oil and fry everything for 2 minutes, stirring constantly, then add the cooked noodles and cook for a final 2 minutes along with a splash of the cooking water and an extra drizzle of tamari.
7. Serve the veg and noodles, topped with the salmon fillets and drizzled with the peanut sauce and some toasted sesame seeds.
