Grilled Salmon with Stir-Fried Vegetables
Nutrition per serving
| Calories | 352 kcal |
| Protein | 30.6 g |
| Carbs | 24.4 g |
| Fats | 14.6 g |
| Saturated Fat | 2.2 g |
| Monounsaturated Fat | 8.1 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 11.2 g |
| Fiber | 7.6 g |
| Sodium | 401 mg |
Ingredients
| Salmon Fillets | |
| Vinegar, Rice Unsweetened | |
| Olive Oil | |
| Vegetable Stock (Unsalted) | |
| Ginger | |
| Garlic | |
| Red Onion | |
| Broccoli florets | |
| Yellow Bell Pepper (capsicum) | |
| Red Bell Pepper (capsicum) | |
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Mushrooms | |
| Peas, Snow/Snap/ Mangetout | |
| Worcestershire Sauce | |
| Tabasco Sauce | |
| Ground Black Pepper | |
| Salt |
Preparation
1. Preheat grill to high and lightly grease grill grate. 1 Mince garlic and ginger.
2. Slice red onion, peppers and mushrooms.
3. Diagonally slice bok choy.
4. Top and tail mangetout.
Cooking
1. Lightly baste salmon with olive oil and sprinkle with a few pinches of salt and pepper. Place on the grill grate and cook for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
2. Meanwhile, to make vegetables, heat the broth/olive oil in a wok or skillet over high heat. Add the ginger, garlic and onion and saute until lightly browned. Stir continuously.
3. Add broccoli and continue to sauté for a few minutes.
4. Add peppers, bok choy and mushrooms and sauté for a further 2 minutes.
5. Add snow peas, vinegar, Worcestershire/tabasco sauce and cook for a final 2-3 minutes until vegetables are tender.
6. Serve the salmon with the vegetables on the side.