Stir-fried salmon with lemon and basmati rice recipe
 450g/1lb fresh boneless salmon fillet2 tsp salt4 tbsp groundnut oil1 tbsp finely chopped fresh ginger1 tsp sugar1 tbsp lemon zest1 whole lemon, peeled, segmented 2 tsp sesame oilsalt and freshly ground black pepperbasmati rice, cooked according to packet instructions, to serve 450g/1lb fresh boneless salmon fillet 2 tsp salt 4 tbsp groundnut oil 1 tbsp finely chopped fresh ginger 1 tsp sugar 1 tbsp lemon zest 1 whole lemon, peeled, segmented 2 tsp sesame oil salt and freshly ground black pepper basmati rice, cooked according to packet instructions, to serve Method Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes.Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips.Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up.Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself.Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes. Return the salmon to the wok and gently mix with the lemon mixture for one minute. Add the sesame oil and give the mixture a gentle stir.To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside. Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes. Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes. Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips. Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips. Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up. Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up. Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself. Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself. Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes. Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes. Return the salmon to the wok and gently mix with the lemon mixture for one minute. Return the salmon to the wok and gently mix with the lemon mixture for one minute. Add the sesame oil and give the mixture a gentle stir. Add the sesame oil and give the mixture a gentle stir. To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside. To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside.