Salmon, asparagus and buk choy salad

Prepare this power dinner in just over 30 minutes.

Recipe «Salmon, asparagus and buk choy salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.