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Stir-Fried Salmon with Lemon and Basmati Rice

Pan-fried salmon strips combined with fresh ginger, lemon segments, and sesame oil, served alongside steamed basmati rice.

HealthySeafoodSalmonHigh ProteinStir-Fry

Estimated Nutrition

Per Serving Total
Calories 587.1 kcals 2348.4 kcals
Carbohydrates 59.1 grams 236.4 grams
Fat 26.1 grams 104.5 grams
Protein 28.2 grams 112.8 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tsp
Sugar
Fruits
1
tbsp
Lemon Zest
1
piece
Lemon
Peeled and segmented
GrainsCereals
300
g
Basmati Rice
Weight is estimated dry; cooked according to instructions
NutsSeeds
2
tsp
Salt
For sprinkling
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
60
ml
Groundnut Oil
Divided use
10
ml
Sesame Oil
Seafood
450
g
Salmon Fillet
Fresh, boneless
Vegetables
1
tbsp
Ginger
Finely chopped

Steps

  • Cut the salmon into 2.5cm wide strips and sprinkle with salt for 20 minutes.
  • Heat 45ml of groundnut oil in a wok until it is slightly smoking.
  • Fry the salmon strips for two minutes per side until golden-brown.
  • Remove the salmon to drain on paper and wipe the wok clean.
  • Heat the remaining oil and stir-fry the ginger, sugar, lemon zest, and lemon segments.
  • Return the salmon to the wok and mix gently for one minute.
  • Add the sesame oil and stir the mixture together.
  • Serve the salmon and lemon slices immediately with the cooked rice.