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Ginger Salmon Stir Fry Serves 4

  • Ingredients:

  • 450g (1 lb) skinless salmon fillets, cut into strips
  • 1 teasp cornflour
  • 1 tbsp ginger wine
  • 1 tbsp rice wine vinegar
  • 1 tbsp dark soy sauce
  • 2 tbsp sunflower oil
  • 1 bunch spring onions, sliced diagonally
  • 2.5cm (1 in) pieces stem ginger, peeled and coarsely grated
  • 200g (7oz) carrots, cut into strips
  • 1 yellow pepper, sliced


  1. Mix together the cornflour, ginger wine, vinegar and soy sauce, with 3 tablespoons cold water.
  2. Heat the oil in a wok or large frying pan until hot, add the spring onions and ginger and cook for 30 seconds. Add the carrots and pepper and stir fry for 3 - 4 minutes. Add the salmon, cook for 3 – 4 minutes.
  3. Add the sauce, stir and cook until the sauce thickens and starts to bubble and the vegetable take on a shine and the salmon cooked.
  4. Serve with sesame oil tossed noodles.


308 kilocalories
Carbohydrates : 6 g
Fat : 21g
Omega 3: 8g

Whilst every effort is made to provide accurate information, nutritional values are supplied for general information only.

Recipe and image kindly provided by Scottish Quality Salmon.