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CUT OUT AND KEEP ME
Lime & Ginger Salmon with Stir Fried Vegetables PREP: 10 MINS COOK: 8 MINS SERVES: 4 Method Mix together the sherry, soy sauce, lime juice, ginger and garlic. Pour this over the salmon fillets and leave to stand for approx. 10 minutes.
You will need 2 tbsp Cream Sherry 2 tsp Dark Soy Sauce Juice from 2 Limes Thumb-sized piece of Ginger, peeled and grated 2 Garlic Cloves, crushed 4 Salmon Fillets 200ml Chicken Stock (made with ½Quixo Cube) 280g Baby Corn, halved 220g Green Beans, trimmed 100g Kale, washed and patted dry 2 Scallions, trimmed and thinly sliced
Heat the grill to high, remove the salmon from the marinade (reserve) and grill for 5 minutes on each side. Meanwhile, heat a large wok or frying pan, adding the marinade and chicken stock. Add the baby corn and green beans and cook for approx. 5 minutes. Add the kale and cook for a further 3 minutes. Serve the cooked salmon on top of the vegetables. Spoon over a little cooking sauce from the pan and sprinkle with chopped scallions.
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