Savoury Salmon Stir-Fry
with Green Onion Rice
For a super satisfying supper give savoury salmon stir-fry a try! How's that for tongue twister? Succulent salmon is nestled atop a bed of crisp snow peas, sweet bell peppers and steaming green onion rice, for a sweet and simple meal the whole family will enjoy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Green Onion
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
Nutrition Values
Utensils
Cooking Steps
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, trim, then halve snow peas.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Pat salmon dry with paper towels.
- Arrange salmon on a parchment-lined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over salmon. Brush half the ginger-garlic puree over salmon. Season with salt and pepper.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring occasionally, until starting to soften, 1 min.
- Add peppers. Cook stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.
- Add oyster sauce, remaining ginger-garlic puree and 3 tbsp (6 tbsp) water to the same pan. Cook, stirring often, until sauce slightly thickens, 1 min.
- Remove from heat.
Check water amount in dev
- Fluff rice with a fork, stir in half the green onions and 1 tbsp (2 tbsp) butter. Season with salt.
- Divide rice, sauced veggies and salmon between bowls.
- Spoon remaining sauce from the pan over top the salmon.
- Sprinkle with remaining green onions.
