John Myers
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Herbal Salmon with Wok Vegetables
The perfect herbal salmon with wok vegetables recipe with a picture and simple step-by-step instructions.
Herb salmon
- 4 Pc Salmon steak
- 0,5 bunch Fresh coriander
- 0,5 bunch Lemon balm fresh
- 0,5 bunch Fresh tarragon
- 6 sheet Basil
- 2 Pc. Squeezed lemons
- Salt
- Pepper
Wok vegetables
- 1 pack Mushrooms
- 4 Pc Carrots
- 2 Pc Zucchini
- 2 Pc Onion
- Salt
- Pepper
- Chilli powder
- Kikkoman wok sauce
Herb salmon
- Wash, drain and finely chop the herbs. Mix lemon juice with salt, pepper and herbs. Place the salmon steaks in a deep plate and pour the herb marinade over them. Cover and leave to stand in the refrigerator for at least two hours. Heat up the grill and put it on the fire.
Wok vegetables
- Wash the mushrooms, courgettes and carrots, then cut the courgettes and mushrooms into bite-sized pieces. Peel the carrots and cut into pieces the same size as the rest. Peel, halve and slice the onion.
- Heat some oil in a wok pan and sweat the onion until translucent, add the carrots and roast for a few minutes. Add zucchini and mushrooms and roast for another 4 minutes. Add salt, pepper and chilli powder and toss well. Finally add some wok sauce and enjoy with the salmon.
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