*This recipe is gluten-free according to industry standards
Ingredients
- salmon fillets 2
- vegetable oil
- sesame seeds 2 tbsp
- broccoli 1 small head, cut into florets
- sugar snap peas 100g
- pak choy 2, quartered
- spring onions 2, cut into 3cm-long pieces
- sesame oil 1 tsp
- coriander a handful, leaves torn
SAUCE
- sriracha 4 tbsp
- lime ½, juiced
- mirin 1 tbsp
Method
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Step 1
Coat the salmon fillets in 2 tsp of vegetable oil, put the sesame seeds onto a plate and roll the salmon fillets so they are completely covered. Season well and put onto a baking tray, skin-side down.
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Step 2
Heat the grill to high. Grill the salmon for 10 minutes until golden and cooked through.
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Step 3
Heat a frying pan or wok and put the broccoli in the pan with 50ml of water. Put on a lid and cook for 4-5 minutes until all the water has evaporated. Add 1 tbsp of vegetable oil and fry the broccoli for 2-3 minutes on a high heat, until browned a little.
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Step 4
Mix together the sriracha, lime juice and mirin. Add to the wok with the sugar snaps, bak choy and spring onions, and simmer gently for 2 minutes until the sauce has thickened and the veg is cooked. Drizzle the sesame oil over the veg.
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Step 5
Serve with the salmon fillet on top of the veg and scattered with coriander.
Nutritional Information
- Kcals 622
- Fat 37.8g
- Saturates 5.9g
- Carbs 21.9g
- Sugars 12.8g
- Fibre 12g
- Protein 42.4g
- Salt 1.8g
