Denise says:

Salmon is one of those ingredients that never fails to please. It is available all year round and so its price does not fluctuate too much. It has a reputation of being the finest available. Imported salmon and farmed salmon are also good but are not quite as respected as their Scottish ‘wild’ relatives!
When buying salmon makes sure that the flesh feels stiff, the eyes should be bright and clear with vivid pink or red gills. It should not smell fishy, as this is a sign that it has gone off. Ideally always cook the salmon on the day of purchase but it can be stored, well wrapped in the refrigerator for up to 24 hours or even frozen. This is a quick stir-fry recipe that presents a wonderful colourful dish, which is perfect for any night of the week for one or 10! Just adjust the vegetables and salmon accordingly.

Preparation Time:15 minutes
Cooking Time: 10 minutes
Serves: 2

Ingredients:

For the Salmon
2 fillets salmon – skinned and filleted
1 tablespoon – honey
3 tablespoons – sesame seeds
1 tablespoon – soy sauce
2 tablespoons – sesame oil

For the vegetables
2 tablespoons sesame oil
1 courgette – peeled and sliced in strips
1 leek – trimmed and sliced and strips
½ yellow pepper – deseeded and sliced in strips
½ red pepper – deseeded and sliced in strips
2 cm fresh ginger – peeled and finely chopped
Salt and freshly ground black pepper

For the Garnish
2 slices of lemon

Method

1) Spread the honey over the salmon and sprinkle over the sesame seeds so that the whole fish is covered.
2) Heat the sesame oil in a wok or frying pan. Stir-fry the courgette, leeks, peppers and ginger for approximately 3 minutes. Remove and set aside.
3) Add the salmon and soya sauce and cook for 3 – 4 minutes until the fillets are no longer looking bright pink inside and are crispy on the outside.
4) Turn over and complete cooking. Serve at once.

To serve the stylish way: Pile the vegetables on to a warmed plate. Sit a fillet of salmon and a slice of lemon to the side. Complete with the honey juices from the cooking.