Recipe: Salmon stir-fry with gai lan

MICHELLE BRIDGES
Last updated 14:45 09/11/2012
salmon stir fry
SUPER STIR-FRY: Salmon stir-fry with gai lan and water chestnuts.

Relevant offers

Recipes

Bright and tasty beetroot risotto Recipe: Roast chook with leeks and spinach Recipe: Mashed parsnips with almond milk Getting zingy with it Chickpeas pulse with goodness How to make disaster-free Yorkshire puddings A sucker for edamame Gluten free? Choc on! Ravishing risotto Hazelnut pork with buttered brussel sprouts

Stir-fries are an absolute basic in our house. You may not think of using salmon in one, but the high heat and quick cooking result in a nicely seared crust and beautiful rare interior. Luscious!

Salmon stir-fry with gai lan and water chestnuts

SERVES 2

2 tsp peanut oil

3 cloves garlic, sliced

227g can water chestnuts, drained and rinsed

1 bunch gai lan, washed, stems coarsely chopped and leaves torn

1 bunch asparagus, cut into 4 cm chunks

250g salmon fillet, skin off, deboned and cut into 3cm cubes

1½ tbsp lemon juice

3 tsp low-salt soy sauce

Put half the oil in a wok or medium frying pan on medium heat, and stir-fry garlic for 3 minutes or until golden.

Remove from wok with a slotted spoon. Increase heat to high. Stir-fry water chestnuts, gai lan stems and asparagus for 4-5 minutes or until just tender, then remove from wok.

Heat remaining oil and stir-fry salmon cubes until browned but still pink inside. Add lemon juice and stir-fry for a further 30 seconds, or until juice has almost evaporated. Remove from wok.

Stir-fry gai lan leaves until they start to wilt, then return all ingredients to wok with the soy sauce and stir-fry until coated. Serve immediately.

- Sydney Morning Herald

Ad Feedback

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content