Name: Smoked salmon stir-fry recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves: 2
Cuisine: Chinese
Ingredients: 1 tbsp olive oil; Thumb-sized piece of ginger, peeled and cut into fine strips; 1 red onion, peeled, cut into wedges and leaves pulled apart; 125g (4oz) tenderstem broccoli, stalks halved lengthways; 100g (3½oz) smoked salmon; Freshly ground black pepper; Dash of soy sauce; 1 tsp toasted sesame seeds; 125g (4oz) rice noodles, cooked, for serving

Nutrition Per Portion

RDA

Calories

332 Kcal

17%

Sugar

6.2 g

Fat

15.2 g

22%

Saturated Fat

2.6 g

13%

Salt

0.7 g

Protein

17.6 g

35%

Carbohydrates

30.4 g

12%

Salt

0.7 g

By Sue McMahon

published 20 July 2021

It takes just a handful of ingredients like ginger, red onion, Tenderstem broccoli and smoked salmon to make this tasty smoked salmon stir fry.

As far as low calorie meals go, this one is well under 500 calories at just 332 cals per serving. Drizzle with soy sauce and sprinkle with sesame seeds before serving. This dish takes just 30 minutes in total.

Ingredients

1 tbsp olive oil
Thumb-sized piece of ginger, peeled and cut into fine strips
1 red onion, peeled, cut into wedges and leaves pulled apart
125g (4oz) tenderstem broccoli, stalks halved lengthways
100g (3½oz) smoked salmon
Freshly ground black pepper
Dash of soy sauce
1 tsp toasted sesame seeds
125g (4oz) rice noodles, cooked, for serving

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Method

Heat the oil in a wok or frying pan. Add the ginger and onion and stir-fry for a couple of mins. Add the broccoli stalks and cook for another couple of mins, then add the broccoli heads and 5 tbsp hot water. Let the broccoli heads steam for a few mins.
Tear the smoked salmon into strips, adding them to the wok as you do it, and cook for about a min. Season with freshly ground black pepper and soy sauce and sprinkle with sesame seeds. Serve lightly mixed into warm rice noodles.

Top tips for making smoked salmon stir-fry

Use a peeler to peel fine shreds of ginger, and then cut these into strips.

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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.