Ingredients (Serves 2)
200 grams Salmon Fillets
1/2 Bunch Broccollini
150 grams Green Beans
1 Small Carrot
1 Red Chilli Pepper
1/4 Cup Fresh Coriander
1 Teaspoon Ginger
1 teaspoon Garlic
1 Tablespoon Extra Virgin Cold Pressed Olive Oil
Note: This also tastes great with Tamari sauce drizzled over the top but this will increase the sodium intake.
Cooking Instructions
Pre heat a large fry pan on medium and pour olive oil onto pan.
Cut garlic into tiny pieces and chilli pepper into thin strips and pour over pan.
Trim beans, cut carrot into very thin strips and cut broccollini stalks into quarters and place onto fry pan and then grate the ginger over and stir through.
Keep tossing mix every minute or so for approximately 5 minutes.
Place salmon onto a non stick fry pan and cook to your liking.
While salmon is cooking, pull coriander and mint leaves off the stalks and place into a large salad bowl.
Once vegetables are cooked, remove from pan and place into the salad bowl with the mint and coriander and stir through.
Remove salmon fillet from pan and cut into cubes.
Add salmon cubes to the salad bowl then distribute into two plates or bowls and serve.
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