Salmon with Broccoli, Pak Choi, Beans and Sugar Snap Peas

This healthy Salmon with Broccoli, Pak Choi, Beans and Sugar Snap Peas dish from Mark Sargent has bags of flavour. Chilli, ginger, spring onions, soy, sesame and fish sauce combine for a fresh, tasty and healthy dish.

Ingredients

  • 200g Salmon Portion
  • 1 tbsp Toasted sesame seeds
  • 1 Cucumber
  • 2 tbsp Unrefined caster sugar
  • 100ml Cider vinegar
  • 75g Tenderstem broccoli
  • 75g Pak choi
  • 75g Fine French beans
  • 75g Stingless runner beans
  • 75g Sugar snap peas
  • 75g Root ginger
  • 1 tbsp Garlic
  • 3 Spring cloves
  • 1 Red chilli
  • Coriander (bunch)
  • 1 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Sesame oil

Method

Portion salmon. Add a ladle of water into a frying pan, then add a ladle of the soy, fish sauce, sesame oil, fresh ginger, and salmon fillet (place skin side up). Cook in the oven at 200c.

Prepare vegetables by trimming French beans, sugar snap peas, peel, de-seed and chop cucumber. Blanch beans, tenderstem broccoli, peas, pak choi.

Chop garlic, roast in pan, chop ginger, chilli and spring onion.

Mix sugar, cucumber, coriander and sea salt.

Add the chilli, ginger, spring onions and fry. Add the soy, sesame, fish sauce and veg.

Peel skin off salmon.

To serve, place veg in a bowl, place salmon on top, and sprinkle with sesame seeds.

Ingredients

  • 200g Salmon Portion
  • 1 tbsp Toasted sesame seeds
  • 1 Cucumber
  • 2 tbsp Unrefined caster sugar
  • 100ml Cider vinegar
  • 75g Tenderstem broccoli
  • 75g Pak choi
  • 75g Fine French beans
  • 75g Stingless runner beans
  • 75g Sugar snap peas
  • 75g Root ginger
  • 1 tbsp Garlic
  • 3 Spring cloves
  • 1 Red chilli
  • Coriander (bunch)
  • 1 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Sesame oil

Method

Portion salmon. Add a ladle of water into a frying pan, then add a ladle of the soy, fish sauce, sesame oil, fresh ginger, and salmon fillet (place skin side up). Cook in the oven at 200c.

Prepare vegetables by trimming French beans, sugar snap peas, peel, de-seed and chop cucumber. Blanch beans, tenderstem broccoli, peas, pak choi.

Chop garlic, roast in pan, chop ginger, chilli and spring onion.

Mix sugar, cucumber, coriander and sea salt.

Add the chilli, ginger, spring onions and fry. Add the soy, sesame, fish sauce and veg.

Peel skin off salmon.

To serve, place veg in a bowl, place salmon on top, and sprinkle with sesame seeds.