Name: Salmon, asparagus and buk choy salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 40.00 ml chopped fresh coriander; 1 tsp finely grated fresh ginger; 20.00 ml salt-reduced tamari; 21.00 gm lime juice; 2 tsp agave syrup; 500g skinless salmon fillet, cut into 2cm pieces; 2 bunches asparagus, trimmed, cut into 5cm lengths; 1 bunch baby buk choy, quartered; 1/4 small red cabbage, trimmed, thickly shredded; 4 green shallots, trimmed, cut into 5cm lengths; Baby coriander leaves, to serve

Salmon, asparagus and buk choy salad

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Whip up this quick and potent dinner in 30 minutes.

Ingredients:

40.00 ml chopped fresh coriander
1 tsp finely grated fresh ginger
20.00 ml salt-reduced tamari
21.00 gm lime juice
2 tsp agave syrup
500g skinless salmon fillet, cut into 2cm pieces
2 bunches asparagus, trimmed, cut into 5cm lengths
1 bunch baby buk choy, quartered
1/4 small red cabbage, trimmed, thickly shredded
4 green shallots, trimmed, cut into 5cm lengths
Baby coriander leaves, to serve

Instructions:

Mix together the chopped coriander, ginger, tamari, lime juice, and agave syrup in a small bowl and let it sit.
Heat a large wok coated with olive oil over high heat. Stir-fry salmon pieces in 2 batches for 2-3 minutes until golden, then transfer to a plate.
Heat a well-oiled wok over high heat. Stir-fry asparagus for 2 minutes. Add bok choy, cabbage, and shallot. Stir-fry for 2-3 minutes until tender-crisp.
Place the salmon back into the wok with the sauce. Stir until the flavors are fully incorporated and the salmon is heated. Garnish with fresh coriander leaves for a finishing touch.

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