15 min prep time
10 min cooking
304 Cal / serve
As with any stir-fry, you can replace the fish with any kind of protein you like. Tofu or chicken would work best for this dish.
- 210g Atlantic Salmon Fillets, cut into cubes
- 2 Cloves Garlic (6g), thinly sliced
- 1 X 2cm pieces Ginger (10g), finely grated
- 2 Tablespoons Reduced Salt Soy Sauce (40g)
- 2 Teaspoons Olive Oil (10g)
- 1/2 Bunches Gai Lan (125g), cut into 5cm lengths
- 1 Red Capsicum (155g), thinly sliced
- 2 Shallot (12g), cut into 5cm lengths
- 1/4 Cups Fresh Coriander (10g)
- Combine salmon, garlic, ginger and half the soy sauce in a bowl.
- Heat half the oil in a wok over high heat. Add gai lan, capsicum and 1 tablespoon of water, then stir-fry for 2 minutes or until just tender. Transfer to a bowl.
- Heat half the remaining oil in wok over high heat. Add shallots and stir-fry for 1-2 minutes or until bright green. Transfer to bowl with other vegetables.
- Heat remaining oil in wok over high heat. Add salmon and stir-fry for 2 minutes or until lightly browned. Return vegetables to wok with remaining soy sauce and toss to combine.
- Divide stir-fry between bowls and scatter coriander over to serve.
- Gai lan (Chinese broccoli) is a leafy Asian green and, like regular broccoli, it is extremely nutritious. If you can’t find it, simply replace with any other leafy Asian green.
- Shallots are the long, green, thin variety.