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James Reeson

Salmon Tail Stir Fry


Ingredients

  • 500g salmon fillet (tail end)
  • 100ml kikkoman’s garlic and soy marinade
  • 1 red capsicum, sliced into strips
  • 1 green capsicum, sliced into strips
  • 3 portobello mushrooms, sliced chunky
  • ½ bunch spring onions, shredded
  • 100g snow peas
  • 1 carrot, peeled and sliced
  • ½ pack vermicelli rice noodles
  • Splash of sesame oil
  • Splash of fish sauce

Method

  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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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

4

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