Planning a relaxed evening or lunch and need a quick meal?! Here you go, give it a try!
When the kids were out of the house it was time to do some relaxed and uninterrupted cooking. Oh what I enjoyed it! I didn’t go for something crazy but something tasty and easy; the cutting took in fact longer than the cooking. Just what I was in for. Nice music, a glass of wine and chopping away!
This easy, tasty Salmon Stir-Fry is so worth it. And super quick, too!
I found it in Jamie Oliver’s Ministry of Food book.
Super-Quick Salmon Stir-Fry
(Jamie Oliver)
Ingredients
sea salt and ground black pepper
200gr basmati rice (or noodles or whatever you may fancy)
350gr salmon fillet, skin off, bones removed
a handful of shelled peanuts
1 clove of garlic
a thumb sized piece of fresh root ginger
1 fresh chilli
a bunch of coriander
groundnut oil
1 heaped tablespoon of Patak’s tandoori curry paste (or other)
a handful of mangetouts
1/2 of a 400ml tin of coconut milk
a handful of beansprouts
1 lime
Directions
The stir fry is super quick, so make sure you have your rice or pasta cooked before, respectively do all the cutting and preparation while they cook!
- crush the peanuts in a pastel
- peel and finely chop garlic and ginger
- halve, deseed and finely chop the chilli
- pick the coriander leaves from the stalk, put the leaves aside and chop the stalks
- chop the salmon into even abt 2.5cm chunks
- put the work onto high heat and add 2 lugs of oil
- add garlic, ginger, coriander stalks and most of the chilli
- stir for 30 seconds, then add the curry paste an stir another 30 seconds
- add the salmon, cook for about a minute, then add the mangetouts and coconut milk
- let it all cook for another minute
- taste and season with salt and pepper if needed
- spoon the salon over your rice / pasta
- sprinkle with beansprouts and crushed peanuts
- halve the lime and squeeze over the juice
- sprinkle with remaining chilli and coriander leaves
Sit down and enjoy!
Have a nice day
AK