Stir-Fried Salmon

Main Dishes | European cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Stir-Fried Salmon

Ingredients

Ocean salt - to taste
Ground Black Pepper - to taste
Basmati rice - 7.1 oz
Salmon - 12.3 oz
Peanut Sprouts - 2.1 oz
Garlic - 1 clove
Ginger - 3.5 oz
Mild Chili Spice - 1 piece
Cilantro - 1 bunch
Peanut Butter - to taste
Tandoori - 1 tablespoon
Green Peas - 0.3 cup
Coconut Milk - 7 fl oz
Lime - 1 piece
Peanut Sprouts - 0.3 cup

Step by Step guide

Step 1

Cook the rice in salted water according to the package instructions.

Step 2

Cut the salmon into pieces about 2–2.5 cm in size. Crush the raw peeled peanuts in a mortar, peel and finely chop the garlic and ginger. Remove the seeds from the chili and slice thinly. Tear the leaves from the cilantro stems and finely chop the stems.

Step 3

Heat the wok over high heat. Pour in 2 tablespoons of peanut oil, add the garlic and ginger, most of the chili, and the cilantro stems. Stir-fry for about thirty seconds, then add the curry paste and cook for another thirty seconds. Add the salmon, and after a minute, add the peas and coconut milk. Cook for one minute, then add salt and pepper.

Step 4

Drain the rice in a colander, let the water drain, and divide it onto plates. Top with the salmon, sprinkle with bean sprouts and crushed peanuts. Cut the lime in half and drizzle the juice over the fish, then sprinkle with the remaining chili and cilantro leaves.