Michelle Bridges’ Ginger Salmon Stir-Fry with Chinese Broccoli
We’re always looking for quick dinner ideas and this Michelle Bridges recipe for ginger salmon stir-fry with Chinese broccoli from her new book Get Real! is not only delicious but low in fat and calories. Winner!
Extract from the book Get Real!: Inspiring Stories and lessons from the Michelle Bridges 12 Week Body Transformation Revolution by Michelle Bridges and photography by Jane Allen published by Viking RRP $24.99.
As with my other stir-fries, you can replace the fish with any kind of protein you like. I would recommend tofu or chicken as alternatives for this dish.
396 calories per serve
Prep time 15 mins Cooking time 10 mins
210 g salmon fillet, cut into bite-sized pieces
2 cloves garlic, thinly sliced
2 cm piece ginger, grated
2 tablespoons reduced-salt soy sauce
2 teaspoons vegetable oil
1 bunch gai lan (Chinese broccoli), cut into 5 cm lengths
1 medium red capsicum, thinly sliced
6 medium shallots, cut into 5 cm lengths
¼ cup fresh coriander leaves
1. Combine the salmon, garlic, ginger and half the soy sauce in a bowl.
2. Heat half the oil in a wok over high heat. Add the gai lan, capsicum and 1 tablespoon water, then stir-fry for 2 minutes or until the vegetables are just tender. Transfer to a bowl.
3. Heat half the remaining oil and stir-fry the shallots for 1−2 minutes or until bright green. Transfer to the bowl with the other vegetables.
4. Heat the remaining oil and stir-fry the salmon for 2 minutes or until lightly browned.
5. Return the vegetables to the wok, with the remaining soy sauce, and toss to combine.
6. Divide the stir-fry between bowls and scatter with coriander leaves to serve.
Mish Tip : Gai lan (Chinese broccoli) is a leafy Asian green and, like regular broccoli, it is extremely nutritious. If you can’t find it, simply replace with any other leafy Asian green.