Easy-peasy Salmon and Spring Green Stir-fry
This recipe is thanks to my daughter, Tati. Wanting to feed her something healthy and delicious, I steamed greens from the fridge, cooked some noodles and then threw in all the ingredients I had lying around. The Spiced seeds were sitting temptingly on the side – she insisted on throwing them in. The scant amount of salmon stretches amazingly well, making it an affordable, healthy supper dish I would happily eat every week.
Ingredients
350g spring greens, tough stems removed, cut into 2-3cm ribbons
1 large organic or wild salmon fillet (about 250g)
2-3 tbsp sesame oil
2 chiles de árbol, torn in half
1 large onion, finely chopped
3 fat garlic cloves, finely sliced
5cm knob of ginger, peeled and finely chopped
3-4 tbsp soy sauce
3 tbsp sherry
a good handful of Spiced seeds (optional) or some toasted sesame seeds
Recipe
Wash the spring greens in plenty of cold water and then place in a large pan over a medium heat. The residual water will provide enough moisture to steam cook them, about 4–5 minutes with occasional stirring. Once wilted down and tender turn off the heat and set aside. Cut the salmon fillet into thick slices and each slice in half.
Now put a large wok over a medium-high flame and add 2 tablespoons of sesame oil followed by the chilli. Stir-fry for a minute or two to flavour the oil and fry the chilli until it blackens a little, then add the onion, garlic and ginger. Stir-fry, stirring continuously, until the onions have softened and turned translucent. Turn up the heat, add another splash of oil and the salmon and stir-fry for a minute or two until the salmon pieces have started to colour. Now add the greens, soy sauce and sherry and stir for another minute or two to heat through the greens. Scatter with the Spiced seeds or toasted sesame seeds.
Tip
I usually eat this with noodles that I cook in advance, rinse under cold running water (to prevent the noodles sticking together) and then toss through the stir-fry to heat up at the last minute, but it is equally good with rice.
IMAGE CREDIT: Tara Fisher