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Jamie's simple salmon stir-fry recipe

Jamie's simple salmon stir-fry recipe

5 ratings

Jamie says: "Stir-fries are a total midweek saviour. I'm hero-ing salmon here with a little help from crunchy sesame, fresh lime and chilli and a handy stir-fry veg pack." See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 479 calories / serving

Ingredients

  • 200g fine egg noodles
  • 2 fresh red chillies
  • 2 tbsp sesame seeds
  • 4 tbsp teriyaki sauce
  • 2 limes
  • 2 x 260g packs salmon fillets, skin-on, pin-boned
  • olive oil
  • 2 pak choi
  • 320g pack stir-fry veg

Each serving contains

  • Energy

    2010kj
    479kcal
    24%
  • Fat

    17g 25%
  • Saturates

    3g 15%
  • Sugars

    10g 11%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 48.6g Protein 34.5g Fibre 2.5g

Method

Jamie Oliver 155x255

  1. Cook the noodles to pack instructions while you deseed and finely chop the chillies. Lightly toast the sesame seeds in a dry non-stick frying pan on a medium heat, then tip onto a plate. Make a dressing with the teriyaki sauce, half of the chillies and the juice of 1 lime. Drain the noodles, refresh under cold water and set aside.
  2. Place the salmon on a board, skin side up, and carefully pull away the skin. Cut each fillet into 4 chunks and season with sea salt and black pepper. Put the sesame seed pan back on a medium heat with ½ tbsp olive oil. Add the salmon skin and cook for a couple of mins until crispy and golden on both sides, then remove to a plate. Add the salmon chunks and cook for 4 mins until golden on all sides, then remove to a plate, brush with a little teriyaki dressing and roll in the toasted sesame seeds.
  3. Meanwhile, place another large non-stick frying pan or wok on a medium-high heat with ½ tbsp olive oil. Finely shred the pak choi. Add the stir-fry veg and pak choi to the hot pan and stir-fry for 3 mins, adding the noodles for a final min to reheat. Turn the heat off, pour over the remaining dressing and toss well.
  4. Divide the veg and noodles between the plates, sit the salmon chunks on top and break over the crispy salmon skin. Scatter with the remaining chilli and serve with a squeeze of lime.

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