John Myers
Salmon and Vegetable Wok
The perfect salmon and vegetable wok recipe with a picture and simple step-by-step instructions.
- 300 g Fresh salmon fillet with skin
- 25 g 1 Stück Ingwer / geschält
- 10 g 1 rote Chilischote / geputzt
- 2 tbsp Lemon juice
- 2 tbsp Sherry
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 2 tsp Tapioca starch
- 200 g Broccoli florets
- 1 tsp Salt
- 200 g Brown mushrooms
- 150 g 1 rote Paprika / geputzt
- 4 tbsp Peanut oil (2 + 2)
- 300 ml Vegetable broth (1.5 tsp instant broth)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
- 2 Discs Lemon for garnish
- Wash the salmon fillet, pat dry with kitchen paper, first cut into strips (approx. 2.5 cm wide) and then into cubes. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and finely dice. Stir in a marinade of lemon juice (2 tbsp), sherry (2 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), tapioca starch (2 tsp), diced ginger and chili peppers and marinate the cubes of salmon fillet in it for about 30 minutes. Clean the broccoli and cut into small florets. Clean / brush and quarter the mushrooms. Clean and wash the peppers, first cut into strips and then into small diamonds. Drain the salmon fillet cubes through a kitchen sieve and collect the marinade. Heat the wok, add peanut oil (2 tbsp), heat, add the salmon fillet cubes and fry vigorously for approx. 2 minutes / stir carefully and remove. Put the peanut oil (2 tbsp) in the wok, heat it and stir-fry the vegetables (broccoli florets, mushroom quarters and pepper diamonds) for about 2 minutes. Deglaze / pour in the vegetable stock (300 ml), add the captured marinade and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Now simmer / cook everything with the lid on for about 5 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water and add / fold in the salmon fillet cubes. Fill the salmon and vegetable wok into bowls and garnish with a lemon wedge, serve. Chopsticks may be sufficient for this.
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