Monday, 17 December 2012

Salmon stir-fry / Saumon a l'asiatique

What makes this salmon stir-fry extra special? Good quality salmon fillets, fresh seasonal vegetables, and a sauce realised from scratch that my Chinese friend, H, would be proud of. 

Easy, quick, and bursting with flavour, this is a healthy dinner that can be changed endlessly depending on which vegetables you have at hand or which oils and vinegars you prefer. 

Salmon stir-fry (serves 4)

In a bowl mix together 4 tsp soya sauce, 4 tsp sherry or white wine, 1 tsp brown sugar, 4 tsp groundnut oil, 2 tsp water and season with black pepper. Marinate 4 salmon fillets in the mixture for at least 30 mins.

Peel and chop your chosen vegetables. Boil for 10 minutes in salted water and drain.

Grill the salmon for 5 minutes under a hot grill, turning the fillets half-way. During this time, cook a packet of dried noodles in salted water and drain. 

Heat the remaining marinade in a pan, add the vegetables and the noodles and simmer for 3-4 minutes. Divide between 4 deep plates, top with the salmon and serve hot.

Greedy notes:

I chose broccoli, red peppers and carrots and this is what I had available but celery, mange-tout or mini-sweetcorn would all work, as well as mushrooms and bean-sprouts. 

Living in the Charente-Maritime region of France, I decided to replace the sherry with the same amount of red Pineau des Charentes. This delicious, sweet mixture of grape juice and cognac has the same syrupy consistency as sherry and is one of the specialities of the area.

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