Thai-style salmon with vegetables and jasmine rice
Strips of salmon quickly fried in a wok and simmered briefly in a sauce of light coconut milk, sweet chilli sauce and ginger, with peppers, broccoli and sugar snap peas. Serve with jasmine rice and lime wedges. Many make it with regular coconut milk and peppers only.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ 62 krper portion
- 580kcal per portion
Ingredients for 4 portions
- 500 gSalmon fillet, skinless, in strips
- 2Bell peppers, in strips
- 400 gBroccoli, in small florets
- 200 gSugar snap peas
- 2 clovesGarlic, chopped
- 1 tspRapeseed oil
- to tasteSalt
- 1 cubeChicken stock, stock cube
- 2 ½ dlLight coconut milk
- 3 tbspSweet chilli sauce
- 2 tspGround ginger
On the side
- 2 dlRice, jasmine rice
- 1Lime, in wedges
Method
- Cook the rice according to the packet instructions, about 15 minutes.
- Cut the salmon into strips, deseed and slice the peppers and cut the broccoli into small florets. Peel and chop the garlic.
- Heat the oil in a wok or large frying pan. Season the salmon with salt and fry over high heat for 2–3 minutes, until browned all over. Lift the salmon onto a plate.
- Stir-fry the peppers, broccoli and sugar snap peas in the same pan for 3 minutes. Stir in the garlic towards the end.
- Crumble in the stock cube and pour in the coconut milk, sweet chilli sauce and ginger. Simmer for 2 minutes, return the salmon and let it heat through for 1 minute.
- Serve the Thai-style salmon with the rice and lime wedges to squeeze over.
The cost is estimated from Swedish grocery prices.
