By Claire
Nutritional Info(100g)
- Sesame seeds
- Salmon
- Vegetable oil
- Red onion
- Pepper
- Carrot
- Broccoli
- Cashew
- Garlic
- Ginger
- Cornflour
- Soy sauce
- Lemon
- Vegetable stock
- 2 tsp sesame seeds
- 2 skinless salmon fillets (approx. 120g/4⅓oz each)
- 1 tbsp sunflower or vegetable oil
- ½ red onion, cut into 8–10 wedges
- 1 red pepper, deseeded and thinly sliced
- 1 carrot, thinly sliced
- 125g/4½oz broccoli, cut into small florets
- 25g/1oz unsalted cashew nuts, halved
- 2 garlic cloves, thinly sliced
- 15g/½oz fresh root ginger, peeled and cut into tiny matchsticks
- 1 tsp cornflour
- 1 tsp dark soy sauce
- ½ unwaxed lemon, grated zest and juice only
- 150ml/¼ pint vegetable stock
Method
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Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick.
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Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate.
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Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly.
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Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened.
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Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve.
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