Spicy harissa salmon & veg stir-fry

4.8 20 ratings

Total time 1 h

15 mins preparation time

15 mins cooking time

30 mins marinating time

This Middle Eastern-inspired fish dish combines the delicate flavour of salmon with the spicy kick of chillies. Crisp asparagus, broccoli and courgette add extra crunch.

Ingredients

2 portion(s)

300 g

skinless and boneless salmon fillet

200 g

green asparagus

150 g

broccoli florets

200 g

courgette

1 bunch

of spring onions

Oil for cooking (e.g. rapeseed)

100 ml

coconut milk or coconut cream

1 handful

of Thai basil (optional)

Sauce:

3 cm

fresh ginger

120 ml

Kikkoman Naturally Brewed Soy Sauce

1 tsp

Massaman curry paste (or red Thai curry paste)

1 tbsp

fish sauce

1 tbsp

chopped lemongrass

1 tbsp

harissa

Garnish:

lime

Sugar to taste

Nutritional facts (per portion):2,600 kJ / 621 kcal

41 gFat

44 gProtein

21 gCarbohydrates

Preparation

Step 1

Cut the salmon into cubes.

Step 2

Grate the ginger and add the Kikkoman Soy Sauce, curry paste, fish sauce, lemongrass and harissa. Mix well, then marinate the salmon in the resulting paste for about 30 min. Keep the remaining marinade.

Step 3

Cut the green asparagus and broccoli into small pieces. Slice the courgette into half-moons. Chop the spring onions. Chop the Thai basil and set aside.

Step 4

Heat a little cooking oil in the pan. Add the salmon and fry over a high heat until it browns on each side. Remove from the pan.

Step 5

In the same pan, add the chopped vegetables (except the spring onions) and fry for about 2 minutes. Add the remaining salmon marinade and spring onions and fry for about 1 minute. Finally, add the coconut milk, fried salmon and chopped Thai basil and fry briefly.

Step 6

Serve with the half lime and sugar to taste.

Tip:

Only fry the fish for a very short time to prevent it from breaking apart in the pan.

Recipe-ID: 1394

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