Salmon Stir Fry

Stir-fries are a gift to anyone who loves being able to quickly throw together a flavoursome dish without creating a huge mess (which is everyone!). This stir fry is delicious, fresh and super nutritious, so the perfect feel-good easy meal.

Oily fish, like salmon, are great to include in your diet once or twice a week. They are associated with awesome health benefits like protecting against cardiovascular disease, anti-inflammatory, improvements in memory, vision and skin health.

Broccolini and Chinese broccoli are both super healthy vegetables to include in as many meals as possible. They are low in energy and high in fibre, and essential nutrients like B vitamins, vitamin C, Vitamin A and antioxidants. Snow peas are also a great source of B vitamins and vitamin K.

Ingredients

PANTRY ITEMS

2 fillets of salmon, skinned and pin boned, and slice into 1cm thick chunks

2 bunches broccolini, trimmed

2 zucchinis, halved and sliced into strips

1 bunch Chinese broccoli

100 g snow peas, trimmed

4 cloves garlic, crushed

1 thumb-sized piece of ginger, grated

1 lime, 1/2 juiced, 1/2 cut into thin wedges

2 tbsp tamari

1/2 tsp sesame oil

1 bunch fresh mint

1 tsp chilli flakes

2 cups Basmati Rice

1tbsp + 1 tsp Coconut Oil

1 tsp Maple Syrup

4 tbsp Pepitas

NUTRA ORGANICS PRODUCTS

2 Tbsp Vegetable Broth Garden Veggie

Method

1. Cook rice according to packet instructions.

2. Heat coconut oil in a large pan and add broccolini, zucchini, Chinese broccoli, ginger and garlic and veggie broth. Fry until tender.

3. Add in 1.5 tbsp of tamari, 1 tsp maple, juice of 1/2 lime and 1/2 tsp sesame oil, and snow peas, fry for a minute or two until caramelised, then set aside in a bowl and cover until needed.

4. In the same pan, add 1 tsp more coconut oil, and add in the salmon and sear, turning, until golden brown. After both sides are a nice golden colour, add in 1/2 tbsp of tamari, and fry for 1 minute to caramelise, turning salmon again to coat both sides.

5. Divide rice, cooked vegetables, and seared salmon, onto 4 plates, then top with chilli flakes, pepitas, lime wedges, and garnish generously with fresh mint leaves.

Serves 4