Salmon stir-fry recipe
 In this salmon stir-fry, the fish is lightly coated in sesame seeds and served with lemony stir-fried vegetables, for a delicious, quick and healthy supper. Each serving provides 510 kcal, 32g protein, 16g carbohydrates (of which 10g sugars), 33g fat (of which 6g saturates), 8g fibre and 0.6g salt. 2 tsp sesame seeds2 skinless salmon fillets (approx. 120g/4⅓oz each)1 tbsp sunflower or vegetable oil½ red onion, cut into 8–10 wedges1 red pepper, deseeded and thinly sliced1 carrot, thinly sliced125g/4½oz broccoli, cut into small florets25g/1oz unsalted cashew nuts, halved2 garlic cloves, thinly sliced15g/½oz fresh root ginger, peeled and cut into tiny matchsticks1 tsp cornflour1 tsp dark soy sauce½ unwaxed lemon, grated zest and juice only150ml/¼ pint vegetable stock 2 tsp sesame seeds 2 skinless salmon fillets (approx. 120g/4⅓oz each) 1 tbsp sunflower or vegetable oil ½ red onion, cut into 8–10 wedges 1 red pepper, deseeded and thinly sliced 1 carrot, thinly sliced 125g/4½oz broccoli, cut into small florets 25g/1oz unsalted cashew nuts, halved 2 garlic cloves, thinly sliced 15g/½oz fresh root ginger, peeled and cut into tiny matchsticks 1 tsp cornflour 1 tsp dark soy sauce ½ unwaxed lemon, grated zest and juice only 150ml/¼ pint vegetable stock Method Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate. Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly.Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened.Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve. Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick. Sprinkle 1 teaspoon of the sesame seeds over the top of each salmon fillet and press down lightly to help them stick. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate. Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes. Then flip gently and cook for a further 1 minute on each side. Transfer to a plate. Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly. Return the pan to the heat, add the remaining oil and stir-fry the onion, pepper, carrot and broccoli for 4 minutes. Add the cashews and stir-fry for 2 minutes, until the vegetables are tender-crisp and the nuts are beginning to brown. Add the garlic and ginger and cook for a further minute, stirring regularly. Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened. Mix the cornflour with the soy sauce and lemon juice in a small bowl. Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened. Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve. Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes. Sprinkle with grated lemon zest and serve. Recipe tips Have all the ingredients prepared before you begin to cook to make this stir-fry come together in no time. If you prefer, you can gently flake the salmon into chunky pieces before returning it to the pan for the final couple of minutes. You can make the vegetable stock with bouillon powder or one-third of a stock cube.