Spa Cuisine - Poached Salmon Stir-Fry

Recipe from Richard Glennie, Executive Chef at the OneSpa's Santini, Edinburgh, Scotland.

• Ready In: 22 mins
• Serves: 1

Ingredients

• 1 (180 g)  skinless salmon fillets (approx 180g, skin off)
• 1⁄2 vegetable bouillon cube
• 1  cup water
• 3 -4  lemon slices
• 1  bunch  fines herbes (or herbs of your choice)
• 5 -6  peppercorns (or to taste)
•  star anise, to taste

• For stir fry

• 1  pak choi, shredded
• 1⁄4  red pepper, sliced
• 30  g bean sprouts
• 20  g red onions, sliced
• 20  g mange-touts peas (sugar snap peas)
• 1  fresh red chile, sliced and with no seeds
• 1  tablespoon  sesame oil
• 1  tablespoon chili sauce
• 1  tablespoon soy sauce

Directions

1. In small saucepan, stir bouillon cube into water; add lemon slices, fines herbs, peppercorns, and star anise; bring to a boil; reduce heat to a simmer.
2. Season the salmon lightly with salt and poach the fillet in the vegetable stock for approximately seven minutes.
3. Pour the sesame oil into a hot pan and quickly fry the pak choi, peppers, onion, mange tout and chili.
4. Add the bean sprouts and the soy sauce to the pan and mix thoroughly.
5. Place contents of the pan in the centre of a warm plate and top with the poached salmon.
6. Drizzle any excess dressing around and serve.