4 x TASSAL Salmon Fillets Skin-on
2 tbsp vegetable oil
1 red onion, sliced
4 baby boy choy, cut in half
1 carrot, shredded or julienned
1 bunch baby asparagus, trimmed and cut in half
2 cloves garlic, finely chopped
4cm piece ginger, finely chopped
1 small red chilli, finely chopped
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce
Fresh coriander leaves
¼ cup chopped cashew nuts, optional
Combine dressing ingredients together in a jar then set aside.
Heat 1 tablespoon oil in a large non-stick pan over high heat. Place the fillets of salmon skin side down for 5 mins until the skin goes crispy then turn and cook for a further 5 mins. Remove from pan and set aside in a warm place.
Add remaining oil to pan and add the vegetables all at once. Toss to cook for 3-4 minutes or until cooked to desired texture.
To serve; divide vegetables between 4 bowl plates and top each with a fillet of fish. Pour a little dressing over the fish and vegetables and garnish with a sprinkle of chopped cashew nuts and coriander leaves. Serve immediately