Ginger Lime Stir Fry Salmon
Serves
6
Total Time
35mins
Calories
420
I shouldn't have been surprised, this is amazing. But a salmon stir fry? In the Thermo? Yep. We all absolutely loved this one. You will too.
- Onion2quartered
- Lime1juice of
- Green beans200 gtrimmed
- Kaffir lime leaves3finely chopped
- Salmon filet500 gskinned, boneless, cubed
- Wateras neededboiling
- Lime2halved lengthways
- Garlic clove4
- Ginger20 g
- Fresh chili1
- Extra virgin olive oil30 g
- Soy sauce2 tablespoons
- Kecap manis2 tablespoons
- Coconut sugar1 tablespoon
- Extra virgin olive oilas needed
- Vermicelli200 g
- Bok choy4 heads
- Sesame oil1 tablespoon
- Fresh herbs1 handful
- Kaffir lime leavesas needed
Ingredients
- 1. Place onion, garlic, ginger, chilli and EVOO into the thermomix bowl
- 2. Chop with MC in place - approx 5 sec, speed 6
- 3. Cook - approx 5 min, Varoma, speed 1
- 4. Add soy sauce, kepap manis, coconut sugar and lime juice
- 5. Cook - approx 5 min, Varoma, speed 1
- 6. Insert butterfly and add beans and shredded kaffir lime leaf
- 7. Sauté - approx 4 min, Varoma, reverse gentle stir
- 8. Add salmon
- 9. Sauté - approx 2 min, Varoma, reverse gentle stir
- 10. Heat a dash of EVOO in a cast iron pan or wok
- 11. Add bok choy to the large cast iron skillet
- 12. Sauté until wilted - medium heat
- 13. Add lime to the large cast iron skillet
- 14. Heat until caramelized
- 15. Prepare the noodles according to package directions
- 16. Assemble all components in a bowl and serve drizzled with sesame oil and loads of fresh herbs, the lime cheeks and lime leaves
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
