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Salmon Tail Stir Fry



  • 1.

    Baste the salmon with the marinade and allow to sit for about half an hour.

  • 2.

    Heat your wok, add the sesame oil and fry the mushrooms first for 2 minutes, then add carrots (only half cook then remove.)

  • 3.

    Add another splash of sesame oil to the wok and fry the capsicums for 1 minute, remove. Heat the wok again and fry the salmon skin side down first for about 2 minutes then turn, fry for 1-2 minutes, then remove.

  • 4.

    Add the cooked vegetables and the snow peas and spring onions back to the wok, splash in some fish sauce, toss in the noodles and stir fry until heated.

  • 5.

    Slice the salmon over the top of the noodles and vegetables.


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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Salmon Tail Stir Fry.


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