Midweek Fish Dish

Serves: 2

difficulty: easy

Total time: 40 minutes

Cooking time: 10 minutes

I try eating fish at lease twice a week, and this is a favourite. The recipe changes according to what veggies I have in the fridge. I mostly do 5 veggies and try have them all different colours.

Grilled Norwegian Salmon with Fridge veggies

Ingredients:

500g Fresh Norwegian Salmon - the local Fishery in the PE harbour gets fresh Salmon twice a week, its always a treat so this has become my Tuesday staple

1 pack bok choi (around 300g) washed and pulled apart.

1 carrot cut into batons

2 medium baby marrows cut into batons

1/2 daikon (found at your local asian grocer)

1/2 red pepper cut into slices

half a punnet exotic mushrooms

2 tablespoons Japanese mayo

1 lemon

stir fry sauce

few sprinkles red chilli flakes (optional)

2 tablespoons good quality soy sauce

peanut or canola oil for cooking

fresh coriander to garnish

sesame seeds to garnish (optional)

Get the wok nice and hot, and a flat pan (I love cooking on cast iron) for your fish.

Add some oil to your wok, toss in chilli, garlic and ginger, fry and quickly add the hard vegetables, carrots, daikon and slowly add the rest. Once cooked turn off the heat and add a few dashes of soya sauce.

Grill the patted dry salmon in the pan with a little red chilli flakes, grill to your liking. I prefer 2 min a side for medium. Remove from the heat, roll in some soy sauce.

To serve:

dish the stir fry vegetable equally between the plates, place your fish, garnish with fresh coriander, sesame seeds if required and fresh lemon wedges.