The sweet, Asian flavours in this light dish make it ideal for a quick lunch
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Make it with chicken
SPICY CHICKEN WRAPS Use 4 chicken breasts instead of the salmon. Slice the chicken into strips, then stir-fry with 2 tbsp oil over a high heat for 5 mins. Add the ginger, chilli, spring onions and soy as above. Toss in the coriander, then roll up in warmed tortilla wraps.
For perfect salmon, always undercook it slightly, then cover and leave to stand for a few mins. As it stands it will carry on cooking gently, resulting in velvety, just-cooked fish.