Stir-fried salmon with pak choi and sugar snap peas

• salmon fillet↗2 x 100g

  (plus another 2 fillets of 100g if making salad from shredded salmon for lunch – see “fits”)

• low-sodium tamari or soy sauce↗2 tsp tsp
• ginger↗2cm piece

  peeled and finely sliced or grated

• garlic clove↗1

  finely sliced

• lemon or lime juice↗2 tbsp tbsp
• sesame oil↗1 tsp tsp
• rice vermicelli↗85g g
• rapeseed oil↗2 tsp tsp
• sesame oil↗1 tsp tsp
• green onion↗1

  trimmed and thinly sliced

• garlic clove↗1

  finely sliced

• red chili↗½

  seedless and finely sliced

• ginger↗2cm piece

  peeled and finely sliced

• sugar snap peas↗100g g
• pak choi↗100g g

  (or spinach)

• великий червоний перець↗1

  нарізаний

• тамарі або соєвий соус↗1 tsp
• тайський рибний соус↗1 tsp
• лайм↗juice ½
• дрібно нарізана кінза1 tbsp

Step-by-step instructions

1. 1

   Prepare the marinade by mixing all ingredients. Place the salmon fillet in a small bowl and pour the marinade over it, turning the fish to coat evenly. Cover with film and let sit for 10 minutes (or longer if you have time).

2. 2

   Meanwhile, cook the vermicelli according to the package instructions, then drain and place it in a bowl of cold water.

3. 3

   Heat a non‑stick pan. Add the salmon fillet skin‑side down and cook for 3 minutes. When the fish becomes slightly crisp, flip and cook another 3 minutes on the other side. A few seconds before removing the fish from the pan, add the remaining marinade and let it sizzle for 10 seconds. Place the two skin‑up fillets with their juices on a plate and cover with foil to keep warm. Place the other two fillets on another plate, cover with foil, let cool, then refrigerate if making a shredded salmon salad.

4. 4

   In a pan or wok, heat the rapeseed and sesame oils over high heat. Add the green onion, garlic, chili and ginger, stirring constantly for about 1 minute. Add the sugar snap peas, pak choi and pepper, and stir‑fry for another 1‑2 minutes, then add the cooked vermicelli. Mix well, then add soy sauce, Thai fish sauce and lime juice, and stir until everything is combined and the pan sizzles.

5. 5

   Remove from heat and divide the mixture between two bowls. Place a salmon fillet in each and drizzle with the juices. Sprinkle with finely chopped cilantro and serve.