Salmon Stir-Fry

Ingredients for  2  Servings

• 2 tsp

  Sesame seeds
• 2

  Skinless salmon fillets (approx. 120g 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

  Broccoli, cut into small florets
• 25g

  Unsalted cashew nuts, halved
• 2

  Garlic cloves, thinly sliced
• 15g

  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

  Vegetable stock

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

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.