John Myers
Contents
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Ingredients
Wok vegetables
- 5 tbsp Good quality soy sauce - such as tamari
- 1 piece Chilli peppers washed, deseeded, cut into fine rings
- 1 piece Ginger, about the size of a thumb, peeled & grated
- 5 Stalk Lemongrass, peeled, chopped
- 2 tbsp Coconut blossom syrup
- 3 tbsp Olive oil
- 1 piece Organic lemon, peel & zest
- 1 tbsp Rice vinegar sweet
- 1 piece Red pepper
- 6 Stalk Green thin asparagus
- 2 piece Carrots peeled, sliced
- 6 piece Coarsely chopped oyster mushrooms
- 1 Handful Coriander finely chopped
- 2 tbsp Sesame oil
- 2 tbsp Soy sauce
Instructions
Marinade salmon
- Mix the soy sauce, rice vinegar, olive oil, chilli (pitted and finely chopped), freshly grated ginger, lemon juice and zest, coconut blossom syrup and thinly sliced lemongrass in a bowl to form a marinade. Put in the washed fillets, sprinkle on all sides, sprinkle with a few chopped coriander stalks and cover with foil. Let it steep in the refrigerator for at least 2 hours.
- Wash or peel the wok vegetables, cut into slices and fry the carrots in the sesame oil, after 3 minutes the paprika strips, after about 5 minutes the oyster mushrooms over moderate heat, add a little liquid if necessary / I use vegetable stock. At the end, season with soy sauce and lemon juice, possibly add salt if not salty enough with soy sauce. Pepper and sprinkle with freshly chopped coriander.
- Heat 3 tablespoons of olive oil or frying oil in a heavy pan, fry the salmon with the skin side down, reduce the heat and fry it through 1-2 times.
- Yesterday I served the salmon with the stir-fried vegetables, some wild rice and a salad made from baby spinach and fresh mung bean sprouts. A light and great meal that really makes a difference - for relatively little effort (except for marinating the fish in advance). The quantities of the marinade can of course be varied as you like!
Nutrition
Serving: 100gCalories: 668kcalCarbohydrates: 0.3gProtein: 0.1gFat: 75g
