Five Spice Salmon with Ginger Stir Fry
|Salmon fillets||16 Ounce, skinned (Four 115 Gram, 4 Ounce Each)|
|Five spice powder||2 Teaspoon|
|Mangetout||4 Ounce (Snow Peas, 115 Gram)|
|Root ginger||1 Inch|
|Ginger wine||2 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Boiled noodles||1⁄2 Cup (8 tbs) (To Serve)|
|Leek||1⁄4 Cup (4 tbs), shredded|
|Ginger root||1 Tablespoon, shredded|
|Shredded carrot||1⁄4 Cup (4 tbs)|
1. Wash the salmon and pat dry on absorbent kitchen paper. Rub the five-spice powder into both sides of the fish and season with salt and pepper. Set aside until required.
2. Trim the leek, slice it down the centre and rinse under cold water to remove any dirt. Finely shred the leek. Peel the carrot and cut it into very thin strips. Top and tail the mangetout (snow peas) and cut them into shreds. Peel the ginger and slice thinly into strips.
3. Place all of the vegetables into a large bowl and toss in the ginger wine and 1 tablespoon of soy sauce. Set aside.
4. Preheat the grill (broiler) to medium. Place the salmon fillets on the rack and brush with the remaining soy sauce. Cook for 2-3 minutes on each side until cooked through.
5. While the salmon is cooking, heat the oil in a non-stick wok or large frying pan (skillet) and stir-fry the vegetables for 5 minutes until just tender. Take care that you do not overcook the vegetables -they should still have bite. Transfer to serving plates.
6. Drain the salmon on kitchen paper and serve on a bed of stir-fried vegetables. Garnish with shredded leek, ginger and carrot and serve.
Serving size: Complete recipe
Calories 1470 Calories from Fat 424
% Daily Value*
Total Fat 49 g75.6%
Saturated Fat 7.4 g37%
Trans Fat 0 g
Cholesterol 282.4 mg94.1%
Sodium 3062.2 mg127.6%
Total Carbohydrates 138 g45.8%
Dietary Fiber 14.8 g59.1%
Sugars 20.1 g
Protein 113 g226.1%
Vitamin A 463% Vitamin C 166.2%
Calcium 32.3% Iron 77.2%
*Based on a 2000 Calorie diet