Salmon and 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.