Source: Chilli Notes: Recipes to warm the heart (not burn the tongue)

Salmon and Spring Green Stir-Fry

Course Dinner
Cuisine Asian
Keyword Salmon, Spring Green, Stir-Fry
Servings 4 people


  • 350 g spring greens tough stems removed, cut into 3cm ribbons
  • 250 g salmon fillet
  • 3 tbsp sesame oil
  • 2 chillies
  • 1 onion finely chopped
  • 3 cloves garlic finely sliced
  • 5 cm ginger peeled and finely chopped
  • 4 tbsp soy sauce
  • 3 tbsp sherry dry


  • Wash the spring greens in cold water, then put them in a large pan over a medium heat. Cook for 4-5 minutes (the residual water will provide enough moisture to steam them), stirring occasionally, until wilted and tender. Set aside.
  • Cut the salmon fillet into thick slices, then cut each slice in half.
  • Put a wok over a medium-high heat and add 2 tbsp sesame oil, then the chillies. Stir-fry for a few minutes or until they slightly blacken, then add the onion, garlic and ginger. Stir-fry until the onions soften. Turn up the heat, then add a splash of oil along with the salmon. Stir-fry for 1-2 minutes until it starts to colour.
  • Add the wilted greens, soy and sherry and stir-fry for another minute or two to heat through.
  • Discard the chillies, then divide the stir-fry among plates and scatter over the seeds, if using. Add a good squeeze of lime to each, then serve with noodles or rice, if you like. 


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