Quick Thai Salmon

Name: Quick Thai Salmon and Veggie Stir Fry
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skinless salmon fillet; 20 ML of Soy sauce; 2 Pieces of Lime; 30 Grams of Ginger; 3 Pieces of Garlic cloves; 1 Pieces of Large red chilli; 1 Pieces of Yellow pepper; 300 Grams of Chinese cabbage; 1 Pieces of Carrot; 2 Pieces of Small zucchini; 10 ML of Coconut oil; 1 Tbsp of Olive oil; 50 Grams of Bean sprouts; 1 Tsp of Salt; 1 Tsp of Black pepper; 10 Grams of Sesame seeds; 20 Grams of Fresh coriander

and Veggie Stir Fry

A colourful and flavour intense meal to lighten up your evening.

Cals 430 · Prot 45 · Carbs 23 · Fat 19

Low Carb

20 min

A colourful and flavour intense meal to lighten up your evening.

Cals 430 · Prot 45 · Carbs 23 · Fat 19

Low Carb

Ingredients

Stir Fry

Skinless salmon fillet 6*

350 Grams

Soy sauce 9*10*11*

20 ML

Lime

2 Pieces

Ginger

30 Grams

Garlic cloves

3 Pieces

Large red chilli

1 Piece

Yellow pepper

1 Piece

Chinese cabbage

300 Grams

Carrot

1 Piece

Small zucchini

2 Pieces

Coconut oil

10 ML

Olive oil

1 Tbsp

Bean sprouts

50 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Sesame seeds 3*

10 Grams

Fresh coriander

20 Grams

Allergens

*6 Fish, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1797 / 430
Fats (g)	19.2
of which saturated (g)	8.1
Carbohydrates (g)	23
of which sugars (g)	7.6
Fibers (g)	6
Proteins (g)	45
Salt (g)	2.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Marinate fish

Pour half of the soy sauce into a bowl. Add 0.75 Tbsp of lime juice, the peeled and grated ginger, the peeled and crushed garlic and the chopped chilli (adjust the amount of chilli to your liking). Chop the salmon into cubes and add it to the bowl, mix. Set aside.

2 Wash and cut

Meanwhile, wash and slice the peppers into thin strips and slice the cabbage thinly. Peel the carrots and cut them into thin strips. Slice the zucchini into sticks.

3 Toast sesame seeds

Heat a large pan without oil and toast the sesame seeds until lightly browned. Transfer the seeds to a bowl or plate

4 Fry carrots

Return the pan to a medium-high heat and add the coconut oil and the carrots. Stir-fry for 5 min.

5 Add veggies and season

Add the peppers and cook for 2 min. Add the zucchini and cook for 2 min further. Add the cabbage, season with a squeeze of lime juice and the remaining soy sauce. Remove the vegetables from the pan and set aside.

6 Fry fish

Return the pan a medium high heat with the olive oil. Fry the salmon cubes for 3-4 min until cooked through. Return the vegetables to the pan with the been sprouts. Give everything a good mix up. Season with salt and pepper to taste. Garnish with the toasted sesame seeds.

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