Crispy Salmon with Ginger, Chilli Sauce and Stir-Fried Greens

This Week

2 Dec - 8 Dec

Crispy Salmon with Ginger, Chilli Sauce and Stir-Fried Greens

If you’re after something fresh, nutritious and satisfying – look no further than this dish. The ginger and chilli sauce has a kick from the ginger and chilli and a hint of sweetness from the honey – which pairs perfectly paired with the rich salmon.

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Meal Prep Guide

Make the ginger and chilli sauce (store in a glass jar in the fridge).

⅓ cup water
½ cup rice vinegar
1 lime (juice)
3 Tbsp honey
2 red chilli (deseeded and finely diced)
2 Tbsp fish sauce
1 Tbsp ginger (grated) + 1 small thumb (finely sliced)
1 garlic clove (crushed)

In a small saucepan add all of the ginger and chilli sauce ingredients and simmer over low-medium heat for 15 minutes, until the sauce has reduced slightly. Allow to cool before placing into a glass jar and into the fridge.

Prepare the bok choy. (Store in an airtight container in the fridge)

Slice the bok choy into 4cm sections from the stem to the leaves and divide the stems from the leaves

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Chop the salmon (store in an airtight container in the fridge).

- Cut 600g of salmon into bite-sized pieces – it’s up to you if you’d like to remove the skin.

Tips

Shortcuts

If you’re short on time you don’t have to cut the salmon into pieces you can just cook the fillets whole.

Shortcuts

Vegetables

Swap bok choy for stir-fried greens of choice, broccoli, cabbage and kale would all work.

Protein

For a vegetarian option, swap the salmon for our crispy tofu.
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Swap salmon for white fish and pan-fry instead of roasting.
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Swap salmon for poached chicken breast, served sliced on the bed over rice then pour over the sauce.

Other

For a lighter option omit the rice. Either serve on a bed of stir-fried vegetables, or allow the sauce to cool and use it as a dressing for mixed lettuce and vegetables of choice.

Ingredients

1 ½ jasmine rice
600g salmon (deboned and cut into bite-sized pieces)
250g bok choy
Sesame oil
½ cup fresh coriander (roughly chopped)
2 tsp sesame seeds (toasted)
Coconut oil
Salt and pepper

Ginger, chilli sauce

⅓ cup water
½ cup rice wine vinegar
1 lime (juice)
3 Tbsp fish sauce
3 Tbsp honey
1 red chilli (finely diced)
1 Tbsp ginger (grated) + 1 small thumb-sized piece (peeled and finely sliced into matchsticks)
1 garlic clove (crushed)

Method

Preheat the oven to 200 degrees fan bake.
Cook the rice as per the packet instructions (we like to use the absorption method).
In a small saucepan add all of the ginger and chilli sauce ingredients and simmer over low-medium heat for 15 minutes, until the it has reduced slightly.
Add the salmon to a lined baking tray and cook for 10-15 minutes until golden and slightly crispy. If it’s not crispy you can pop it under the grill setting for a couple of minutes at the end to crisp up.
While the salmon is cooking, prepare the bok choy. Slice the bok choy into 4cm sections from the stem to the leaves and divide the stems from the leaves.
Add approximately 1 Tbsp of coconut oil to a frying pan over medium-high heat; add the bok choy stems with a pinch of salt and cook until tender. Add the leaves and cook until just wilted, then remove from the pan and drizzle with a little sesame oil.
Divide the rice between four plates, top with greens, salmon and the ginger chilli sauce, and then garnish with sesame seeds and coriander.

Variations

Vegetables

Swap bok choy for stir-fried greens of choice, broccoli, cabbage and kale would all work.

Protein

For a vegetarian option, swap the salmon for our crispy tofu.
‍
Swap salmon for white fish and pan-fry instead of roasting.
‍
Swap salmon for poached chicken breast, served sliced on the bed over rice then pour over the sauce.

Other

For a lighter option omit the rice. Either serve on a bed of stir-fried vegetables, or allow the sauce to cool and use it as a dressing for mixed lettuce and vegetables of choice.