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Six ingredient speedy salmon stir-fry

Six ingredient speedy salmon stir-fry


4 serves

10 m

10 m


  • 460 g (4-pack) skinless salmon portions, cut into 3 cm pieces
  • 750 g fresh or frozen stir-fry vegetable mix
  • 2 tablespoons reduced salt soy sauce
  • 1 tablespoon Thai chilli jam
  • 1 tablespoon honey
  • 450 g packet family size microwave brown rice


Step 1

Heat a large non-stick wok or frying pan over a high heat. Add salmon in 2 batches. Cook, turning occasionally, for about 3 minutes or until salmon is golden until just cooked through. Remove from wok and set aside.

Step 2

Add vegetable mix and 1 tablespoon water to wok. Stir-fry for 2-3 minutes, until vegetables are just tender.

Step 3

Return salmon to wok with combined soy sauce, chilli jam and honey. Stir-fry for a further 1-2 minutes, until combined and hot.

Step 4

Meanwhile, heat rice in microwave following packet instructions.

Step 5

Serve stir-fry with rice.


  • For added crunch, serve sprinkled with toasted sesame seeds, peanuts or cashews.
  • A range of fresh and frozen stir-fry vegetable mixes are available from supermarkets. Alternatively, make your own mix by thinly slicing 750 g of whatever veggies you have on hand.
  • For a change, replace salmon with chicken breast stir-fry strips.
  • When stir-frying, salmon it releases its natural, omega-3 rich fats so there’s no need to add oil to the non-stick wok or frying pan.
  • Replace microwave rice with 3 cups cooked brown rice, if preferred.

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