Sizzling Salmon, Chinese Cabbage, Mangetout & Pepper Stir Fry

sizzling salmon and Chinese cabbage

Ingredients (serves 2 as a main meal)

  • 2 salmon fillets, skin on

For the marinade

  • 2 tsp tamari
  • 1 garlic clove, peeled and crushed or finely chopped
  • thumb-sized piece of ginger, grated or finely chopped
  • 2 tsp lime (or lemon) juice
  • 1 tsp coconut oil, olive oil or rapeseed oil

For the stir fry

  • Coconut oil, olive oil or rapeseed oil
  • 1 garlic clove, peeled and crushed or finely chopped
  • thumb-sized piece of ginger, grated or finely chopped
  • 1 spring onion, trimmed and thinly sliced
  • 1 small red chilli, deseeded and finely chopped
  • 150g Chinese cabbage
  • 100g mangetout (or sugarsnap peas)
  • 1 large red pepper, deseeded and sliced
  • ½ a lime (or lemon), juiced
  • 2 tsp tamari
  • 1 tsp thai fish sauce
  • Handful coriander, finely chopped

Method

  1. Mix together the marinade ingredients and pour over the salmon, cover and leave to infuse for 15 minutes, or longer.
  2. Get a non-stick frying pan nice and hot and add the salmon fillets, skin side down, and fry for 3-4 mins or until skin is crispy. Turn over and cook for 2 mins on the other side. Add any remaining marinade and cook for a few seconds longer. Remove the salmon from the pan, cover and keep warm.
  3. Wipe the pan with some kitchen roll and add some more oil and heat. Once the oil is hot add the garlic, ginger, spring onion and chilli and stir around for 1 min. Add the Chinese cabbage, mangetout and pepper for stir for another 1-2 mins. Then add the lime juice, tamari and fish sauce and mix well.
  4. Serve the stir fried vegetables with the salmon on top, drizzle over any juices then sprinkle the coriander over. Delicious!

This also works well with prawns or tofu instead of salmon. You can use Pak Choi (another type of Chinese cabbage) spinach or chard instead of Chinese cabbage and edamame beans or peas instead of mangetout.

You could also serve this with brown basmati rice or courgette noodles.

Benefits of Chinese Cabbage

Chinese cabbage, also known as Chinese leaves, pe-tsai, celery cabbage, and Napa cabbage has pale, succulent leaves and a delicate, mild, sweet with slight- celery flavour. It is a rich source of vitamin K which is important for wound healing and bone health. It provides vitamin C and plenty of antioxidants such as carotenes, lutein, zeaxanthin, thiocyanates, indole-3-carbinol,  sulforaphane and isothiocyanates. It also has good levels of Folic acid which is key for maternal tissue growth during pregnancy, normal amino acid synthesis, making healthy blood cells, metabolism of homocysteine, the immune system and energy production.

What else can I use Chinese cabbage for?

Chinese cabbage is great raw in salads or coleslaw and in other stir fries, added to stew or in stuffed vegetable dishes like stuffed peppers. Chinese cabbage is an essential ingredient for kimchi, a fermented dish with many benefits for digestive health.

chinese cabbage, peppers, mangetout