Ginger Lime Stir Fry SalmonMake on Drop
This is SO delicious. Pretty simple, and very good for you! It is also lightening quick. So winning all the way to dinner in a hurry. You must be quite careful with salmon, it can overcook or break up very easily. We were cautious, nervous, but this method is perfection. You will love it.
We sure did. We also plan on a vegetarian version with these flavours. Just yummers. Enjoy.
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- 2 Brown Onion quartered
- 4 Garlic Cloves
- 20 Grams Fresh Ginger
- 1 Red Chillie(s)
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Kepap manis
- 1 Tablespoon Coconut Sugar
- 1 Limes juice
- 200 Grams Green runner beans, trimmed
- 3 Kaffir lime leaves chopped finely, plus more to garnish
- 500 Grams salmon, boned with skin off, cubed
- 4 bunches of bok choy
- Limes 2 lime cheeks
- 200 Grams Vermicelli noodles, cooked per packet instructions
- 1 Tablespoon Sesame oil
- 1 Handful assorted fresh herbs. We used mint, basil, Vietnamese mint and coriander.
Place onion, garlic, ginger, chilli and EVOO into the Thermomix bowl, chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1.
Add soy sauce, kepap manis, coconut sugar and lime juice, cook 5 min/Varoma/speed 1
Insert Butterfly and add beans and shredded kaffir lime leaf and cook 4 min/Varoma/Butterfly/Reverse/speed soft.
Add salmon and cook 2 min/Varoma/Butterfly/Reverse/speed soft. Leave in Thermomix bowl while you saute the bok choy. The salmon will continue cooking as you do this.
Heat a dash of EVOO in a cast iron pan or wok and quickly saute the bok choy until wilted.
Caramelise 2 lime cheeks with a little EVOO in the hot pan. Prepare the noodles according to package directions.
Assemble all components in a bowl and serve drizzled with sesame oil and loads of fresh herbs, the lime cheeks and lime leaves.
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