Quick Salmon Stir-fry

Ingredients

• salmon fillets, skinless — 300g
• tenderstem broccoli — 150g
• courgette, sliced into batons — 150g
• soy sauce — 2 tbsp
• sunflower oil — 1 tbsp
• ginger, grated — 1 tsp
• basmati rice (dry) — 120g
• sesame oil — 1 tsp

Method

1. 1

   Rinse the basmati rice and cook in a saucepan according to package instructions until tender.

2. 2

   While the rice cooks, cut the salmon into 3cm chunks and slice the broccoli and courgette.

3. 3

   Heat the sunflower oil in a wok over medium-high heat. Add the salmon chunks and sear for 3-4 minutes until golden and cooked through. Remove salmon from the pan and set aside.

4. 4

   In the same wok, add the broccoli and courgette. Stir-fry for 3-4 minutes until tender but still crisp.

5. 5

   Return the salmon to the wok. Stir in the grated ginger, soy sauce, and sesame oil, tossing gently to coat everything in the glaze.

6. 6

   Serve the stir-fry immediately over the cooked basmati rice.