Seared Salmon & Chilli-Garlic Oil
with Ginger-Soy Veggie Stir-Fry- Fish
- Soy
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
With the perfect balance of sweet, salty flavours and garlicky goodness you can take this juicy salmon 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
1
Baby Broccoli
2
Garlic
1 sachet
Chilli Flakes
1
Capsicum
1
Zucchini
1 packet
Ginger Paste
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy;)
1 tbs
honey
Utensils
Cooking Steps
• Slice zucchini and capsicum into thin sticks. • Trim baby broccoli. • Finely chop garlic. • In a small bowl, a a good drizzle of olive oil, garlic and chilli flakes (if using), then season with pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • 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 salmon is resting, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Stir-fry capsicum, 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!
