VEGETABLE TERIYAKI STIR FRY WITH SALMON

If you’re looking for a deliciously fresh yet comforting recipe then I hope this will be hopefully be up your street. The carrot ribbons are a light touch in lieu of noodles but if you fancy something heartier then noodles would be an excellent addition. You will need:

One small red onion, finely sliced into half moons

One red and one yellow bell pepper, both sliced

One red chilli, sliced into rounds

Two large carrots, peeled and shaved into thin ribbons

Handful of coriander, chopped

For the sauce you will need:

Tablespoon of teriyaki sauce

Two tablespoons of light soy sauce

Two tablespoons of mirin

Thumb sized piece of ginger, minced

Three large garlic cloves, also minced

Two fillets of salmon

Two tablespoons of sweet chilli sauce

Tablespoon of coconut oil

Method

Preheat your oven to 180C.

Prepare the onion, the peppers, the chilli and the carrots and set aside.

Mix the sauce ingredients together and also set aside.

Top each salmon fillet with a tablespoon of sweet chilli sauce, wrap loosely in a foil parcel and place in the oven for 20 minutes.

Pass ten minutes by tidying your kitchen, enjoying a glass of wine, or reading a few paragraphs of a good book, and then heat the coconut oil in a wok. Once the oil starts to smoke, add all the vegetables until they are starting to soften but still retain a pleasing bite. Pour in the sauce, mix in to heat through, and then throw in the coriander and once more stir to mix through. Remove from the heat, split between two plates and top with the salmon, which you will have removed from the oven and liberated from its skin.

Serves 2