Spa Cuisine Poached Salmon Stir Fry Recipes

TERIYAKI SALMON STIR-FRY

Steps:

• In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Add the salmon cubes and toss to coat. Let sit for 10 minutes. Heat oil in large skillet or wok until it is just smoking.
• Stir in the mushrooms and toss to cook quickly. Add the salmon and continue to toss and cook for another 1 minute. Add cooked broccoli and toss to coat. Pour in the remaining marinade from the salmon and sprinkle in the sesame seeds. Serve immediately with rice.

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

SPA SHIKI STIR-FRY

Steps:

• For sauce, combine sherry, oyster sauce, sesame oil and salt; set aside.
• Pour the cooking oil in a wok or 10-inch nonstick skillet (add more oil as necessary during cooking).
• Preheat the wok or skillet over medium-high heat.
• Add carrots; stir-fry 1 minute.
• Add celery and mushrooms; stir-fry 2 minutes.
• Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or until vegetables are are crisp-tender.
• Remove wok or skillet from heat.
• Stir sauce, then slowly and carefully add sauce to wok or skillet, and return to heat.
• Cook and stir until bubbly, then cook and stir 1 to 2 minutes more until sauce is slightly thickened.
• Serve immediately over hot cooked rice.
• Sprinkle the stir-fry with the 1 thinly sliced green onion, if you like, and the toasted sesame seeds.
• *To toast sesame seeds, spread them in a thin layer in a shallow baking pan and bake in a 350 degree oven for 7 to 10 minutes or until the seeds are ligh brown, stirring once or twice.