Chinese Salmon with bellaverde® Stir Fry

10 mins
20 mins

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  1. Place the salmon steaks skin down on a heatproof plate that will fit them in a single layer. Mix the ginger, wine, soy sauce with a little salt and plenty of ground black pepper. Sprinkle this over the fish and leave to stand for 10 mins for the flavour to develop.
  2. Place a trivet in a wok with a lid, and add enough water to come halfway up the trivet. Bring to the boil then place the plate of salmon on the trivet, cover the fish loosely with a piece of foil, put on the lid, then steam the fish over a medium heat for 10-15 mins or until it turns opaque. Carefully remove the plate from the wok, cover the pate with foil and leave to stand for 5 mins - the fish will continue to cook during this time until it’s just flaking.
  3. Empty and wipe clean the wok. Heat over a high heat, add the vegetable oil, the garlic, bellaverde® and spring onions, and stir fry for 2 mins, add 60ml of water and continue to stir fry for 2-3 mins or until the stems are tender. Remove from the heat.
  4. Divide the vegetables between four warm plates, lay the salmon fillets on top, drizzle over the sesame oil and a good squeeze of lime juice. Serve with more lime wedges and boiled rice if liked.

Per Serving: 368 calories, 33.0g protein, 1.9g carbohydrate, 24.5g fat, 4.3g saturated fat, 1.5g fibre, 0.86g salt