Sweet Chilli Salmon

Sweet Chilli Salmon

Sweet chilli salmon with edamame

PREP 5 mins
COOK 5 mins

PER SERVING 436 cals | PROTEIN 34g | CARBS 18g | FAT 23g | FIBRE 9g

This is incredibly easy to throw together – delicious comfort food with lots of flavour to lift the spirits. You also get a healthy blast of omega-3 fish oils. On a non-fast day, you could serve it with a small portion of wholewheat or soba noodles.

1 tbsp olive or canola oil
200g frozen edamame, baby broad beans or peas
1 × 320–350g pack stir-fry vegetables
160g sweet chilli hot smoked salmon, or any hot smoked or poached salmon, skin removed, flaked into large chunks
1 tbsp dark soy sauce, to serve
dash sriracha or Tabasco (optional), to serve

1. Heat the oil in a large frying pan or wok over a high heat. Add the edamame and cook for 1 minute, or until beginning to thaw. Add the mixed vegetables and stir-fry for 3 minutes.
2. Add the salmon to the pan and cook for 1–2 minutes, or until hot, turning everything gently to avoid breaking up the fish too much.
3. Serve in warmed bowls sprinkled with the soy sauce and sriracha or Tabasco, if using.

You'll find edamame beans in the frozen food section of larger supermarkets – make sure you choose the ones that have already been podded.

Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour

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