Sesame Seed Roasted Salmon with Stir-fried Vegetables
A delicious and easy to prepare stir-fry that gives great flavour with perfectly cooked and marinated salmon for some quality healthy fats.
Servings: 4
Ingredients
- 120-150 g 4x skin-on salmon fillets
- 1 Tbsp (15ml) Tamari gluten-free soy sauce
- 1 tsp (5ml) sesame oil
- 1 tsp (5g) sesame seeds
For Stir-fried Vegetables
- 20 ml Olive Oil
- 1-2 onions sliced
- 1-2 capsicum (any colour), sliced
- 1-2 bok choy sliced
- 100 g broccoli florets cut in half (1 medium sized broccoli)
- 100 g bean sprouts 2 cups
- 100 g (1 cup) sugar snap peas sliced
- 10-12 (50g) mushroom sliced
- 1 garlic clove chopped
- 1 Tbsp (15ml) Tamari gluten-free soy sauce
- 1 tsp (5ml) sesame oil
- pinch Chinese five spice optional
- 1 Tbsp (15g) cashew nuts toasted (optional)
Instructions
- First, slice the vegetables for the stir-fry. Pre-heat the oven to 200°C. Make the marinade for the salmon by combining the Tamari and sesame oil, and gently turn the fish in it. Leave to stand for 1 minute. With a paper towel, wipe the moisture from the skin of the salmon and coat the flesh side with the sesame seeds.
- Heat an oven-proof frying pan to a medium-high heat and put the salmon in skin-side down. Put a bit of pressure on the salmon to ensure the skin makes good contact with the pan. After 3-4 minutes, the skin should start to get crispy. Transfer the oven-proof pan to the oven (or transfer the fish to a pre-heated tray) and cook for 4 minutes.
- While fish is in the oven, heat the wok or frying pan. Add all the vegetables and stir-fry for 2 minutes. Add in the rest of the ingredients. As the liquid boils away the vegetables should cook to a soft, but crunchy, finish. Remove the fish from the oven. Allow to rest for 2 minutes and then pour any juices into the stir-fried vegetables. Serve the salmon alongside the stir-fried vegetables.
Notes
From: Scofield, Grant; Zinn, Caryn; Rodger, Craig (2015) What The Fat? Real Food Publishing Company