A TRULY TEMPTING MID-WEEK MEAL THAT WILL NEVER DISAPPOINTPosted 9 September 2014 by The Saucy Fish Co.
What You Need.
1 pack of The Saucy Fish Co. Salmon Chilli, Lime and Ginger
A drizzle of sunflower oil
1 carrot, peeled
A handful of Mange tout
A handful of beansprouts
1 clove of garlic, finely diced
1 inch of ginger, peeled and finely diced
How You Make It.
STEP 1: Top and tail the courgette and carrot.
STEP 2: Peel courgette and carrot into long ribbons using a speed-peeler
STEP 3: Cut mange tout into half lengthways on the diagonal.
STEP 4: Massage oil into salmon portions, pan fry skin side down on a medium-high heat for 4 minutes. Then turn your portions over, cooking for a further 4 minutes.
STEP 5: Meanwhile, heat your oil in a wok; add garlic and ginger just before adding your carrot, courgette and mange tout.
STEP 6: Fry for two minutes, then add beansprouts, cook for a further minute and take off heat.
STEP 7: Pop your sauce sachet into a cup, and leave to heat through for a minute. You can have this sachet cold if you prefer.
STEP 8: Serve your stir-fry, then add your salmon on top and drizzle over the chilli, lime and ginger dressing.
Saucy Chef's Tasty Tip: Feeling particularly hungry? Why not serve with basmati rice or wok-fried noodles.