Salmon ... with lemony stir fried vegetables

In this salmon stir-fry, the fish is lightly coated in sesame seeds and served with lemony stir-fried vegetables for a delicious, quick and healthy dish.

Ingredients
Serves Two

2 tsp sesame seeds
2 skinless salmon fillets (approx. 120g/4⅓oz each)
1 tbsp sunflower or vegetable oil
½ red onion, cut into 8–10 wedges
1 red pepper, deseeded and thinly sliced
1 carrot, thinly sliced
125g/4½oz broccoli, cut into small florets
25g/1oz unsalted cashew nuts, halved
2 garlic cloves, thinly sliced
15g/½oz fresh root ginger, peeled and cut into tiny matchsticks
1 tsp cornflour
1 tsp dark soy sauce
½ unwaxed lemon, grated zest and juice only
150ml/¼ pint vegetable stock

Method
1. Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick.
2. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate.
3. Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly.
4. Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened.
5. Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve.

Each serving provides

32g protein, 16g carbohydrates, 33g fat, 8g fibre, 0.6g salt.

From an idea seen here

For many people, salmon is the king of fish – it has a firm, meaty texture and a beautiful pink colour. It’s really versatile, too – it can be baked, poached, steamed, fried or flaked into stir-fries, pasta or risotto. It’s known as a brain food because of its high Omega 3 content, as well as being rich in vitamin D and minerals. Read more about the health benefits of salmon here

~ enjoy your day ~

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All the best Jan