Fish of the month
Easy-peasy salmon and spring green stir-fry
This recipe is thanks to my daughter, Tati. Wanting to feed her something healthy and delicious, I steamed greens from the fridge, cooked some noodles and then threw in all the ingredients I had lying around. The Spiced seeds were sitting temptingly on the side, she insisted on throwing them in. The scant amount of salmon stretches amazingly well, making it an affordable, healthy supper dish I would happily eat every week.
350g spring greens, tough stems removed, cut into 2-3cm ribbons ;
1 large organic farmed salmon fillet (about 250g);
2-3 tbsp sesame oil;
2 chiles de arbol;
1tomato cut in half ;
1 large onion, finely chopped;
3 fat garlic cloves, finely sliced;
5cm knob of ginger, peeled and finely chopped;
3-4 tbsp soy sauce;
3 tbsp sherry;
A good handful of spiced seeds (optional) or some toasted sesame seeds.
Very quick Tip - I usually eat this with noodles that I cook in advance, rinse under cold running water (to prevent the noodles sticking together) and then toss through the stir-fry to heat up at the last minute, but it is equally good with rice.