In the third part of our winter warmer recipe series, Alfonso Salvaggio, Executive Head Chef at Tudor Park Marriott Hotel & Country Club in Bearsted, Kent gives you a quick and easy meal that can be ready in as little as 10 minutes.
If speed is of the essence when you get home from work, then there are not many foods that are as quick to cook as fish, says Alfonso Salvaggio, Head Chef at Tudor Park Marriott Hotel & Country Club in Bearsted, Kent. A minute on each side and then five minutes in the oven will beat a ready meal hands down, and it’s far better for you. This is a very simple winter stir-fry topped with salmon fillets than can be as different as the vegetables you have left in your fridge. And if you’re too tired to even do the chopping, then just grab a bag of ready-prepared stir-fry veg from your local supermarket and you can have dinner within 10 minutes.
Salmon fillets with sweet and spicy stir-fried vegetables
Serves two
2 salmon fillets
2 medium carrots
Small head of broccoli
1 red onion
1 red pepper
Handful of Mangetout
1 red chilli
One clove of garlic, crushed
1 tablespoon sesame seeds
2 tablespoons of rapeseed oil for frying
Few drops of fish sauce
Few drops of sesame oil
1 tablespoon soy sauce
1 tablespoon of honey
Method:
- Peel and finely slice the carrots. Break the broccoli into small florets. Peel and slice the onion. De-seed the red pepper and cut into strips. Finely chop the chilli.
- Preheat the oven to 180°C.
- In a wok or large frying pan, heat a tablespoon of rapeseed oil and stir-fry the vegetables until just beginning to soften. Add the fish sauce, sesame oil, soy sauce and honey and stir to coat evenly.
- Meanwhile, in a frying pan, heat a tablespoon of rapeseed oil and sear the salmon fillets for a minute on each side before placing in the oven for five minutes.
- To serve, divide the vegetables into two bowls, sprinkle over the sesame seeds and top with salmon.
Chef’s tip: Brussels sprouts are amazing in a stir fry. Finely slice them and add with your other vegetable ingredients. They will have a nutty flavour when stir-fried that is far different from the taste and texture when boiled.
