Salmon, asparagus and buk choy salad

Cooking Fish Salmon, asparagus and buk choy salad

Prepare this power dinner in just over 30 minutes.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Combine the chopped coriander, ginger, tamari, lime juice and agave syrup in a small bowl. Set aside.
  2. Spray a large wok with olive oil and heat over high heat. Stir-fry salmon pieces, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate.
  3. Spray wok with oil and return to a high heat. Stir-fry the asparagus for 2 minutes. Add the buk choy, cabbage and shallot. Stir-fry 2-3 minutes or until tender crisp.
  4. Return salmon to the wok with sauce. Toss until well combined and heated through. Sprinkle with coriander leaves.

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2 tbsp chopped fresh coriander
1 tsp finely grated fresh ginger
1 tbsp salt-reduced tamari
1 tbsp lime juice
2 tsp agave syrup
500g skinless salmon fillet, cut into 2cm pieces
2 bunches asparagus, trimmed, cut into 5cm lengths
1 bunch baby buk choy, quartered
1/4 small red cabbage, trimmed, thickly shredded
4 green shallots, trimmed, cut into 5cm lengths
Baby coriander leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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