Salmon Stir-Fry mmmmm

I credit Jamie Oliver for teaching me how to cook (sorry mama). Jamie’s latest book, Food Revolution is full of  easy everyday recipes including this AWESOME one for Salmon Stir-fry. Big chunks of salmon with with crunchy veggies in a tandoori coconut sauce served over rice. I give this one a 10 out of 10!

1 cup basmati or wild rice

3/4 lb salmon fillet, skin off and bones removed, cut into 1 inch chunks

handful of unsalted shelled peanuts

2 cloves garlic, minced

thumb sized piece of fresh ginger, minced

2 fresh red chiles, chopped (if you aren’t a fan of spice, use 1 chile and seed it)

small bunch of fresh cilantro, chopped (including the stalks)

vegetable oil

1 heaped tablespoon of Patak’s tandoori paste

a handful of snow peas

a handful of carrots cut up into matchsticks

1/2 a 14 oz can of coconut milk (I sometimes use a little more – you can also use light coconut milk if you prefer)

handful of bean sprouts

1 lime

**** Let me give you one tip before you start if you want to make life easier for yourself: This meal comes together VERY quickly, I highly suggest that you chop everything up and get it all ready before you start cooking. Trust me, you wont have time to chop veggies once the first ingredients hit the pan.

Cook rice according to the package instructions. Meanwhile, put a wok or fry pan on high heat and add some oil to the pan. When it’s good and hot, start cooking up your ginger, garlic, and chile. Move it around to keep the garlic from burning. Add the curry paste and continue to stir and cook for another 30 seconds.

Throw in your cubed salmon and stir for about a minute, then pour in your coconut milk and add the snow peas and carrots. Cook together for a bit longer until the fish is cooked through, then taste and see if you need to add any seasonings.

To serve, top your rice with some of the salmon stir fry, then sprinkle on the bean sprouts, cilantro, and bits of peanut. Serve with lime wedges to squeeze over top.

Serves 2


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