New You Boot Camp’s Healthy Pizza
17th April 2015
Salmon and Sweet Potato Wedges
17th April 2015
Ingredients
- 100 g salmon, skinless middle cuts (6)
- 200 g bean sprouts
- 100 g cabbage
- 1 onion
- 1 Yellow pepper
- 1 carrot
- 1 red chilli
- 1 cm cube root ginger
- 1 clove garlic
- 1 tbsp hoi-sin sauce
- 1 tbsp coconut oil
Servings:
Instructions
- Finely chop all the vegetables in a stir fry style. Crush the garlic and grate the ginger. Slowly heat a wok or large frying pan and add the oil add vegetables and stir fry slowly.
- The salmon should be cooking at the time you are stir frying so everything is ready together.
- Rub salmon with hoi-sin sauce lightly, lay on a baking tray and put a little water at the bottom to allow the salmon to steam whilst cooking. Cover the baking tray with aluminium foil and bake the salmon in a pre heated oven at 200 degrees for 10 minutes. (Check the centre of the salmon after cooking to ensure it is cooked through, with practice you will know when the salmon is cooked by sight)
- When the vegetables are cooked serve individual portions on to the centre of the plate. Add a portion of salmon and place on top of vegetables. As a finishing touch drizzle a small spoonful of hoi sin sauce over the salmon and serve.
