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Salmon Chilli Recipe
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A TRULY TEMPTING MID-WEEK MEAL THAT WILL NEVER DISAPPOINT

Posted 9 September 2014 by The Saucy Fish Co.

What You Need.

Serves 2.

1 pack of The Saucy Fish Co. Salmon Chilli, Lime and Ginger

A drizzle of sunflower oil

1 courgette

1 carrot, peeled

A handful of Mange tout

A handful of beansprouts

1 clove of garlic, finely diced

1 inch of ginger, peeled and finely diced

How You Make It.

STEP 1:Top and tail the courgette and carrot.

STEP 2:Peel courgette and carrot into long ribbons using a speed-peeler

STEP 3: Cut mange tout into half lengthways on the diagonal.

STEP 4:Massage oil into salmon portions, pan fry skin side down on a medium-high heat for 4 minutes. Then turn your portions over, cooking for a further 4 minutes.

STEP 5:Meanwhile, heat your oil in a wok; add garlic and ginger just before adding your carrot, courgette and mange tout.

STEP 6:Fry for two minutes, then add beansprouts, cook for a further minute and take off heat.

STEP 7:Pop your sauce sachet into a cup, and leave to heat through for a minute. You can have this sachet cold if you prefer.

STEP 8:Serve your stir-fry, then add your salmon on top and drizzle over the chilli, lime and ginger dressing.

Saucy Chef's Tasty Tip: Feeling particularly hungry? Why not serve with basmati rice or wok-fried noodles.

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