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Salmon Miso Stir Fry
A super tasty quick and easy stir fry that is ready in 10 minutes and perfect for any night of the week
Ingredients
- 115 g salmon fillet
- 200 g stir fry vegetables
- 2 spring onions chopped
- 1 clove garlic minced
- 1 small carrot finely shredded
- 57 g noodles
- 1 tsp miso paste
- 1 tbsp soy sauce
- 1 tsp vegetable oil for frying
- 1 tsp coriander chopped
Instructions
- Heat the oil in a wok till it is shiny and hot and add the salmon fillet skin side down for 1-2 minutes then turn and fry the other side for about 2 minutes till salmon cooked through. Remove from wok and keep warm
- Add the garlic and spring onion to the wok for 1 minute (keep half of the spring onions aside to decorate) then add the remaining veggies for 3 minutes
- Mix the miso paste with 3 tablespoons of boiling water and add to the wok and the soy sauce and stir through
- Cook the noodles in boiling water as per packet instructions while the stir fry is cooking
- Plate up the vegetables place the salmon on top and drizzle over the sauce. Add the noodles to the side of the plate and finish off with a tangle of fresh carrots, the remaining spring onions and a sprinkling of coriander
- Add pepper to taste but don't add salt as both miso and soy sauce contain plenty of salt already
Notes
You can use any mixture of vegetables that you like for this recipe. I've used a ready prepared bag of stir fry veggies but you can make up your own mix so easily just using whatever you have in the fridge.
Miso paste can be bought in a jar in any supermarket and also in little sachets that each contain 1 tsp of miso paste for making soup.
I kept the skin on my salmon for frying as this adds flavour. You can remove it if you like before serving.
Want more flavour? Then add some chilli and ginger to the mix.
Nutrition
Calories: 558kcalCarbohydrates: 80gProtein: 41gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 63mgSodium: 1416mgPotassium: 1404mgFiber: 12gSugar: 5gVitamin A: 18807IUVitamin C: 29mgCalcium: 122mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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