4 pers to serve
10 mins to prepare, 10 mins to marinade and 10 mins to cook
480g salmon filets
1½tbsp soya sauce
1tsp caster sugar
juice of 1 lime
1 red chilli, de-seeded and finely slashed
2cm piece fresh ginger, stripped and finely slashed
2 cloves garlic, stripped and finely hacked
1½ tbsp sesame oil
2 red peppers, de-seeded and daintily cut
200g crisp bean sprouts
10g sesame seeds
Put the salmon in a non-metallic shallow dish and include 1 tbsp of the soya sauce, the sugar, and all the lime juice. Deseed the stew, strip the ginger and garlic and slash every one of the flavors finely – add to the dish. Blend well to join, cover and leave to marinate for ten minutes.
Then, warm a non-stick skillet with a large portion of the oil and panfry the red peppers for 2 minutes on high warmth. Mix in the bean sprouts for a further moment. Remove the warmth and blend in the rest of the soya sauce and the sesame seeds, put aside and keep warm.
Warmth the rest of the oil in a non-stick griddle, include the salmon fillets and cook over medium-high warmth for 3 minutes. Turn over, add any marinading juices to the container and cook for a further 2 minutes or until the point when the salmon is simply cooked through. Present with the beansprout and pepper blend.
Have a go at serving each segment with 80g steamed sugar snap peas – includes 33 calories.