Savoury Salmon Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Savoury Salmon Stir-Fry

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

¾ cup

Jasmine Rice

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 Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp

Ginger-Garlic Puree

(Contains Soy May contain Milk, Soy, Sulphites)


Nutrition Values

Calories700 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate81 g
Sugar13 g
Dietary Fiber3 g
Protein32 g
Cholesterol80 mg
Sodium1710 mg
Trans Fat0 g
Potassium900 mg
Calcium125 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Silicone Brush
Baking Sheet
Large Non-Stick Pan


  • 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.