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Salmon Stir-fry


Salmon Stir-fry image

I’ve taken to buying packets of frozen salmon fillets at a certain supermarket (which I won’t promote here, of course). They’re individually wrapped - so it’s so easy to just take a couple out of the freezer for a quick meal.

Apparently we could all do with more fish in our diets - salmon being one of those that are usually recommended - as long as it’s sustainably produced.

We felt like a light meal, so I just made a sort of stir-fry, as follows:


  • 2 salmon fillets
  • 1 lemon
  • small bunch of buk choi (or other Chinese cabbage) sliced
  • half a red capsicum sliced
  • small bunch fresh asparagus sliced
  • half a small fennel sliced
  • half a dozen cherry tomatoes, halved
  • half a packet of shelf-life noodles
  • 1 lge tbspn Thai Chili Soy Paste
  • 1 tbspn peanut oil for stir-frying
  • 2 spring onions chopped finely to serve


  • Place salmon fillets on a plate, squeeze lemon juice over and cover with Gladwrap. Microwave for a few minutes until just cooked through. Cut into smaller chunks.
  • Pour boiling water over the noodles and allow to stand a few minutes, separating the noodles with a fork.
  • Stir fry vegetables in the oil, adding the noodles after a few minutes. Season with chili paste and adjust seasoning using salt or fish sauce. When the vegetables are cooked, add the salmon and gently stir to mix it all together.
  • Turn onto a warmed platter or large bowl and scatter with spring onions; it’s a serve-yourself meal.
  • You can, of course, use any combination of vegetables, broccoli, spinach, zucchini, sugar peas etc.
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