Wok-fried salmon

4 servings

10 minutes

Stir-fried salmon in a wok is a gourmet dish of European cuisine where sea fish meets Eastern aromas. Salmon sautéed with fragrant spices, garlic, and ginger acquires a rich flavor and appetizing texture. Coconut milk adds creaminess and exotic notes, while fresh cilantro, chili, and lime finish the dish with freshness and a hint of spiciness. This dish is perfect for both festive dinners and cozy family gatherings. It can be served with basmati rice that absorbs the sauce, enhancing the flavor. The recipe's highlight is its quick and easy preparation that preserves the natural flavors of the ingredients while harmonizing the softness of the fish with the crunchiness of bean sprouts.

Energy value per serving

• Calories: 502.8
• Proteins: 29.1g
• Fats: 29.7g
• Carbohydrates: 48.5g

Ingredients

• Sea salt: to taste
• Freshly ground black pepper: to taste
• Basmati rice: 200 g
• Salmon: 350 g
• Peanut: 60 g
• Garlic: 1 clove
• Ginger: 100 g
• Red chili pepper: 1 pc
• Coriander: 1 bunch
• Peanut butter: to taste
• Tandoori Paste: 1 tbsp
• Green peas: 0.3 glass
• Coconut milk: 200 ml
• Lime: 1 pc
• Bean sprouts: 0.3 glass

Cooking steps

1. Boil the rice in salted water as instructed on the package.

   Required ingredients:

   • Basmati rice: 200 g

2. Cut the salmon into pieces about 2–2.5 cm in size. Grind the raw peeled peanuts in a mortar, peel and finely chop the garlic and ginger. Remove the seeds from the chili and slice thinly. Tear the leaves from the cilantro stems and finely chop the stems.

   Required ingredients:

   • Salmon: 350 g
   • Peanut: 60 g
   • Garlic: 1 clove
   • Ginger: 100 g
   • Red chili pepper: 1 piece
   • Coriander: 1 bunch

3. Heat the wok over high heat. Pour in 2 tablespoons of peanut oil, add garlic and ginger, most of the chili, and cilantro stems. Stir-fry for about thirty seconds, then add the curry paste and cook for another thirty seconds. Add the salmon, and after a minute, add the peas and coconut milk. Cook for a minute, then add salt and pepper.

   Required ingredients:

   • Peanut butter:  to taste
   • Garlic: 1 clove
   • Ginger: 100 g
   • Red chili pepper: 1 piece
   • Coriander: 1 bunch
   • Tandoori Paste: 1 tablespoon
   • Salmon: 350 g
   • Green peas: 0.3 glass
   • Coconut milk: 200 ml
   • Sea salt:  to taste
   • Freshly ground black pepper:  to taste

4. Drain the rice in a colander, let the water drip, and distribute it on plates. Place salmon on top, sprinkle with bean sprouts and crushed peanuts. Cut the lime in half and drizzle the fish with juice, then sprinkle with remaining chili and cilantro leaves.

   Required ingredients:

   • Basmati rice: 200 g
   • Salmon: 350 g
   • Bean sprouts: 0.3 glass
   • Peanut: 60 g
   • Lime: 1 piece
   • Red chili pepper: 1 piece
   • Coriander: 1 bunch