HelloHero: Seared Salmon & Chilli Garlic Butter
with Ginger-Soy Veggie Stir-Fry- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
With the perfect balance of sweet, salty flavours and garlicky goodness you can take this juicy steak to the next level. Serve with a ginger-soy veggie stir-fry for an Asian-inspired take on a classic meat and veg meal! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
2
Garlic
1 sachet
Chilli Flakes
1
Zucchini
1 packet
Green Beans
1 packet
Ginger Paste
1
Baby Broccoli
1
Capsicum
Cooking Steps
• See 'Top Steak Tips!' (below left)! • Slice zucchini and capsicum into thin sticks. • Trim green beans and baby broccoli. • Finely chop garlic. • Place the butter in a small bowl, then microwave in 10 second bursts, until softened. Add garlic and chilli flakes (if using), then season with pepper. Mash with a fork to combine. Set aside.
• Pat salmon dry with paper towel and season both sides with a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest. TIP: Patting the skin dry helps it crisp up in the pan!
• While steak is resting, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Stir-fry capsicum, green beans, zucchini and baby broccoli until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Add the soy sauce and honey and cook until bubbling, 30 seconds. Season to taste.
• Divide salmon and ginger-soy veggies between plates. • Top with chilli garlic butter to serve. Enjoy!
