Lime & ginger salmon

Latest comments and suggestions

• Traveller

  13 July 2011

  Traveller commented on this recipe

  This sounds yummy! The marinade would work well on chicken too. Will try it soon.

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• denise

  13 July 2011

  denise commented on this recipe

  looks really tasty but as i live alone i can only use this recipe when having family over for dinner ( will have to send invites soon)

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• Karen

  14 July 2011

  Karen commented on this recipe

  Denise, just halve the recipe, trust me it willo work just fine

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• Libby0

  25 July 2011

  Libby0 rated and commented on this recipe

  

  Made this for the family, the salmon was delicious. I like the way no oil was used, but stock instead. I served with rice and reduced the amount of veg.

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• Frantic Flapjack

  27 July 2011

  Frantic Flapjack rated and commented on this recipe

  

  This was a tasty and unusual way to stir fry. I baked the salmon in a hot oven for 20 minutes instead of grilling.

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• Anthony

  23 August 2011

  Anthony commented on this recipe

  The salmon was delicious. I found the vegtables a little vinegary and will exclude this next time, just using the lime juice for the acidity

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• Belkey

  28 August 2011

  Belkey rated and commented on this recipe

  

  Nice enough, but the cooking times are a bit out - the pak choi takes longer to cook than states and it then meant that the other veggies were overcooked.

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• Milly

  14 September 2011

  Milly rated and commented on this recipe

  

  I also found the vegetables very vinegary - I used white wine vinegar, not sure if that was why, but like the salmon, so will do that again - maybe on rice or with plain stir fried veg.

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• Devonshire Dumpling

  15 September 2011

  Devonshire Dumpling rated and commented on this recipe

  

  Yes, I too found the vegetables unpalatable with the rice vinegar (hubby cooked it and swears he only used ONE tbsp, not two as suggested in the recipe!!) ... but like everyone else, found the salmon to be exceptionally tasty and beautifully cooked.

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• LadyWorth

  26 November 2011

  LadyWorth rated this recipe

  

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• Helen

  23 July 2012

  Helen commented on this recipe

  Very tasty dish. I cook my salmon in the oven for about 20 minutes depending on size. If you replace the rice vinegar with dry sherry it is much nicer and reduces the acidity. Some times I add a few noodles to the stir fry.

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• Wend6y

  25 July 2012

  Wend6y commented on this recipe

  Really wanted to try this but didn't have the veg the recipe mentioned, so I substituted sliced green beans, peas, my first home-grown courgette, some old mushrooms - delicious! Oh, and I cooked the salmon in a Remoska since both my grill and oven are out of action.

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• irritable

  02 August 2012

  irritable rated and commented on this recipe

  

  I followed some of the above advice and used sherry (great advice - thx) instead of vinegar and oven cooked the fish (wrapped in greaseproof paper) for 20 mins. The fish was excellent. The stirfry-in stock bit was good too, but thought some of the flavours were lost through, in essense, part boiling the veg. Next time, I'll cook as per a normal stirfry and add the marinade, without the stock, for the last few minutes. Note, no need to worry about veg selection - any of the usual stir fry veg will work!

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Ingredients

• juice 2 limes
• thumb-sized piece ginger , grated
• 2 garlic cloves , crushed
• 2 tsp low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 2 skinless salmon fillets
• 100ml low-sodium chicken stock
• 140g pack baby corn , halved
• 175g thin-stemmed broccoli
• 4 baby pak choi , halved
• small bunch spring onions , sliced

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Super healthy, Heart healthy

Ingredients

• juice 2 limes
• thumb-sized piece ginger , grated
• 2 garlic cloves , crushed
• 2 tsp low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 2 skinless salmon fillets
• 100ml low-sodium chicken stock
• 140g pack baby corn , halved
• 175g thin-stemmed broccoli
• 4 baby pak choi , halved
• small bunch spring onions , sliced

PER SERVING

354 kcalories, protein 38g, carbohydrate 11g, fat 18 g, saturated fat 3g, fibre 6g, sugar 7g, salt 1.4 g

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