Pan Fried Salmon with Vegetables
Salmon is a rare treat for me, because my husband really doesn’t like fish. At all. So, whilst he’s away, I like to sneak in a portion and enjoy it all by myself.
I added a bit of an oriental twist by using soy sauce & oyster sauce, along with stir-fried vegetables, including some Choi Sum. I’ve never come across this before, but it’s a relative of Pak Choi, and can be used stir-fried or raw in salads. I found it had a stronger, more peppery taste than Pak Choi.
Recipe (for 1)
- 80ml dried basmati rice
- Fry Light Oil
- 1 Salmon Fillet
- 2 Spring Onions, chopped
- 1/4 courgette, sliced
- 1/4 red pepper, sliced into strips
- 2 medium sized mushrooms, sliced
- 1 head of Choi Sum (about 5/6 stalks). Remove the leaves, and chop the stalks into bite size.
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
Start the rice first, I usually find it takes around 12 minutes, which should time well with the main event.
Heat a frying pan, and add a few squirts of fry light when hot. Add the Salmon to the pan, and gently cook for a few minutes. Add the vegetables, with the exception of the Choi Sum leaves. Stir the vegetables occasionally, and turn the Salmon to cook evenly. When the vegetables start to soften, stir in the Oyster & Soy Sauce. The last step is to add in the Choi Sum leaves, which will only take a minute or so.
Throw* the rice into a bow, and stir in the veg to coat with the sauce. Serve with the Salmon on top. Scoff.