Salmon stir-fry

Stir-fry is quick and satisfying.

Serves 2



  • 2 salmon fillets, skinned
  • 1 tablespoon of runny honey
  • 1 teaspoon of soya sauce
  • 1 tablespoon of rapeseed oil plus more for cooking
  • 1 fresh red chilli
  • 200g mange tout
  • 1 small pointed cabbage
  • 1/2 teaspoon of ground kombu seaweed
  • 1 tablespoon of black sesame seeds
  • 1 tablespoon of chopped dill
  • 1 garlic clove, sliced
  • Drizzle of sesame oil


Cut the salmon into cubes and marinate with the seaweed, sesame seeds, honey, soya sauce and oil and leave at room temperature for 20 minutes
Finely slice the cabbage and chilli
Heat a wok on high heat
Add the fish and sear for 2-3 minutes, turning once
Lift out of the wok and keep to one side
Add more oil and fry the garlic and chilli for one minute
Add the mange tout and cabbage with a splash of water until the cabbage has started to wilt
Add the fish and serve with the dill and a drizzle of sesame seed oil