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+ servings
recipe, salmon and asian greens, rice

Salmon with Asian Greens and Rice

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Recipe Serves 4 people
Prep Time 5 minutes
Cook Time 1 minute
Total Time 15 minutes
Course Main Course
Cuisine Gluten Free

Ingredients
  

  • 400 g salmon, fillet, fresh
  • 200 g rice, basmati
  • 1 bunch bok choy roughly chopped
  • 1 bunch broccoli, Chinese roughly chopped
  • 1 bunch pak choy roughly chopped
  • 5 clove garlic finely chopped
  • 1 tbsp ginger, fresh finely chopped
  • 1 chilli, red, small finely chopped
  • 1 tbsp oil, peanut
  • 1 tbsp soy sauce GF if required

Instructions
 

  • Bring a medium saucepan of water up to the boil and cook the rice according to the packet directions. Drain and set aside.
  • Heat a non-stick pan over low-medium heat. Add the salmon fillets, skin side down, and cook, over low heat, for 3-4 minutes. Flip over and cook for a further 3-4 minutes. Remove from the heat and set aside.
  • Meanwhile, add the asian greens, garlic, chilli, ginger, peanut oil and soy sauce into a large mixing bowl. Using your hands toss all the ingredients together until fully coated with oil and flavour.
  • Heat a wok or fry pan over high heat. Add the greens mixture to the pan and cook for 3-4 minutes or until just wilted. It will smell amazing!
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