Sweet chilli salmon with stir fry vegetables recipe

juice of 1 lime 4tsp sweet chilli dipping sauce 560g boneless salmon fillets 200g easy-cook brown rice, freshly boiled (optional) 200g tender stem broccoli 2 medium carrots 125g shiitake mushrooms 1tbsp toasted sesame oil 180g mange tout, trimmed 25g chunk fresh root ginger, peeled and finely sliced 2 garlic cloves, peeled and finely sliced 1tbsp soy sauce freshly ground black pepper

Mix the lime juice with the chilli sauce in a non-metallic bowl and season with freshly ground black pepper. Add the salmon fillets and turn to coat them in the marinade. Cover the bowl with cling film and chill for 30 minutes. Preheat the oven to 200°C/fan 180°C/Gas 6. Line a small baking tray with foil. Reserving the marinade, place the salmon fillets on the foil, skin-side down, and bake in the oven for 10 minutes. Take out of the oven and brush the salmon with any remaining marinade. Return to the oven for a further 6-8 minutes or until the fish is cooked. While the salmon is baking, trim and cut the broccoli in half lengthways right through the stem. Peel the carrots and use the peeler to cut carefully into long ribbons. Wipe the mushrooms and thickly slice any of the larger ones. Heat the oil in a large nonstick fry frying pan or wok and stir fry the broccoli, carrots and mushrooms for 2 minutes. Add the mangetout and stir fry for 2 minutes more. Scatter the ginger and garlic into the pan and stir fry with the vegetables for 1 minute. Pour over the soy sauce and toss with the vegetables and mushrooms until they are lightly coated. Divide between four plates or wide bowls. Slide a spatula under the salmon steaks and you should be able to remove them from the baking tray without the skin. Place on top of the vegetables and serve with freshly boiled brown rice.

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