Recipe by The Flying Chef
This recipe is super simple, tastes wonderful is a low carb meal and only takes 30 minutes to make. I love fish and salmon is no exception, it has been on special at the moment which makes it an even better buy when you want a fish dinner. I have included the ingredients below of the vegetables I served this with for two so either serve it this way or it is also good with rice or noodles if you want to add some more carbs. The sauce would be enough to drizzle over 4 average size salmon fillets, mine were large. If you wanted to have enough liquid for 4 to go with rice or noodles and wanted the extra liquid. I think the sauce ingredients would would work fine doubled, I would not add too much more ginger though and the chili amount is fine as is.
Top Review by Moki
This was excellent, and I will definitely make it again. I subbed homemade habanero-peach jam for the marmalade since I didn't want to wait to make this until I could get to the store. I also baked it in the oven due to a shortage of burner space, but it turned out so well. Thanks for a wonderful recipe!
- 2 salmon fillets
- 2 tablespoons peanut oil, divided use
- 1 garlic clove, crushed (up this to 2 if you do not accompany with the veg.)
- 3 tablespoons orange marmalade (not thick cut)
- 3 tablespoons ketjap manis (please use this and not soy it is sweeter)
- 2 red chilies, finely chopped (add as many or few seeds according to personal taste)
- 2 teaspoons grated fresh ginger
- 3 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 1 garlic clove, crushed
- 1 red pepper, sliced thinly
- 250 g asian mixed vegetables, fresh (My pack came with carrot, cabbage, snow peas and broccoli.)
- 60 g baby asparagus spears
- 120 g bean sprouts
Directions See How It's Made
- Add a little peanut oil to a pan, about 1/2 Tablespoon, add chili, ginger and garlic, cook for a minute, add marmalade, manis, vinegar and sugar, stir to heat through.
- Add another half tablespoon oil to another pan, cook fish skin side down first, to crisp skin, turn and cook salmon until pink, and flakes easily and is cooked as desired.
- Heat remaining tablespoon of peanut oil in a wok add pepper and garlic, stir fry 1 minute, turn heat down, add Asian veg pack, asparagus and bean sprouts, stir fry until veg are tender.
- Note: If wok is too hot veg will burn, make sure it has cooled down a bit add a little soy and water if you need some liquid, but keep it very minimal.
- To Serve: Place vegetables on a plate top with salmon and drizzle with sauce.