Chilli Salmon Stir Fry
25 Min Serves 4
This scrumptious sweet chilli salmon stir fry is sure to please even the pickiest of eaters. Not only is it packed with colourful veggies and nutritious fish, but it takes less than 30 minutes to make! Enjoy it as a weekday dinner or take it to work for a filling lunch.
- 1 tbsp toasted sesame oil
- 2 garlic cloves, crushed
- 1 x 2cm piece of fresh ginger, peeled and grated
- 3 spring onions, sliced
- 1 carrot, peeled and ribboned
- 1courgette, halve lengthways, then sliced
- 1 yellow pepper, deseeded and chopped
- 1 red pepper, deseeded and chopped
- 100g tenderstem broccoli, chopped
- 100g mangetout, chopped
- 40g cashews
- 1 tbsp reduced-sodium soy sauce
- 2 x 80g pots John West Infusions Salmon Sweet Chilli
- Fresh coriander, chopped
- Red chillies, sliced
- Lime wedges
Heat the sesame oil in a wok or large pan over a high heat. Add the garlic and ginger and cook for 30 seconds, then add the vegetables and cashews and stir-fry for 3-4 minutes.
Add the soy sauce and continue cooking for another minute. Stir in the Salmon Sweet Chilli Infusions and cook for 20 seconds to heat through.
Serve over noodles, topped with fresh coriander, sliced red chillies and some lime wedges for squeezing.
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This salmon stir-fry is packed with veggie goodness, and topped with salmon – a source of vitamin B12, vitamin D, potassium and iron.
This chilli salmon stir fry makes 4 servings. Make this recipe for the family, invite guests over or store leftovers to have again the next day.
For this salmon stir fry recipe, use soy sauce and Salmon Sweet Chilli Infusions to make the sauce. For this salmon stir fry, you’ll also need vegetables like broccoli peppers, courgette, mangetout – plus garlic and ginger. This salmon stir fry recipe only takes 25 minutes and you can make it in two steps.