Soy and Ginger Salmon
A delicious soy and ginger salmon bowl with rice, stir-fried veg and curry sauce. Inspired by @mattsslimming_food. Simple to prepare and full of flavour.
Have a go!
1hr 15 mins
(with marinade)
Ingredients
For the Salmon
- 1 salmon fillet (approx. 150–180g), cut into chunks
- 2–3 tbsp sweet soy sauce
- 1 tbsp ginger paste
For the Bowl
- 1 portion boiled rice
- Stir-fry vegetables (cabbage, carrot, onion, peppers — or a ready mix)
- Mayflower curry sauce (prepared as directed)
-
A handful of prawn crackers
Starring...
Curry Sauce Mix Original
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Method
- Mix sweet soy sauce and ginger paste in a bowl. Add the salmon chunks, coat well and refrigerate for 1 hour.
- Heat a non-stick pan on medium–high. Add the salmon pieces and fry for 6–8 minutes, turning occasionally, until caramelised and cooked through.
- In a separate pan, stir-fry your veg for 3–4 minutes until softened but still bright.
- Boil the rice and make up the curry sauce according to packet instructions.
- Add the rice, stir-fried veg and salmon to a plate. Spoon curry sauce over the veg and serve with prawn crackers.
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