Recipes

Grilled Salmon With Stir Fry Greens

25 min
14 ingredients
4 servings
Energy
384 cals
Protein
20 g
Carbs
62 g
Fat
6 g
Calculated automatically based on ingredients
Grilled salmon is an easy to cook protein source. Paired with stir-fried greens and a tangy, sweet maple sauce, this is a tasty dish that can be made for dinner or prepped for nourishing lunches. Serve with cooked brown rice.

Ingredients

  • 2 Salmon fillets (approximately 200g each)
  • 80g Broccolini
  • 80g Chinese broccoli
  • 3 Spring onion
  • 1 cup Sugar snaps
  • 1 cup Coriander, roughly chopped
  • 1/4 cup Tamari
  • 2 tbsp Maple syrup
  • 2 Garlic cloves
  • 2 tsp Fresh ginger
  • 1 tsp Tapioca flour
  • 1 tsp of peanut oil
  • 1 tsp Chilli flakes (optional)
  • Olive oil spray

Directions

1
Turn your grill on high. Prep your green vegetables. Chop the broccolini and Chinese broccoli in half dividing the leaves and steams.
2
Peel the outer layers of your spring onions and slice off the ends. Slice the spring onions just above the whites and then slice in half.
3
Peel that stringy part off sugar snap peas, keeping the peas in the pod. Set your green vegetables aside.
4
Line a tray with foil and lightly spray with olive oil. Place your salmon fillets skin side down on the prepared tray and pat dry with a paper towel to remove any moisture.
5
Place your salmon under the grill in your oven and bake for 8 minutes or until just cooked through. Remove and set aside.
6
Meanwhile, prepare your sauce. In a small bowl, whisk together the tapioca flour and 2 tablespoons of warm water until it dissolves.
7
Add your tamari. Grate the ginger and crush the garlic.
8
Add to the sauce mixture along with the chilli flakes, if using. Whisk until well combined.
9
Heat the peanut oil in a pan over medium to high heat. Place the spring onions and the steams of the broccolini and broccoli and stir-fry for 2 minutes.
10
Add the leafy green tops and sugar snaps. Cook stirring for another couple of minutes until wilted.
11
To finish, place the sauce mixture in the microwave for 30 seconds. Slice each salmon fillet in half. Plate up with greens and a piece of salmon. Drizzle the sauce over the salmon and vegetables.
12
Top with the chopped coriander and serve with brown rice, if desired.
Sarah Appleford
Sarah Appleford
Sarah Appleford is a registered clinical nutritionist who believes achieving optimal health and wellbeing relies on living with intention.

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Sarah Appleford
Sarah Appleford
Sarah Appleford is a registered clinical nutritionist who believes achieving optimal health and wellbeing relies on living with intention.