Citrus-Glazed Salmon Stir-Fry Recipe

About this recipe

A vibrant and healthy pescatarian dinner featuring tender salmon, fresh vegetables, and a tangy citrus glaze served over warm noodles.

Ingredients

• 60G Steve'S Leaves Baby Watercress & Little Leaves
• 1.5 Kg Orchardworld Seedless Easy Peeler Box
• 1 Jar Rowse Clear Honey
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 450G Pack'D Organic Broccoli Florets
• 240G Salmon Fillets With Lemon & Pepper Butter
• 1.5 kg Green Fine Beans 1X1.5Kg
• - Biona Organic Whole Cherry Tomatoes
• 1Pc Avacado 1pc
• 1 Orange Large - 1 Each
• - Ds Cjo Soy Sauce For Soup 840ml

Instructions

1. 1. Juice the orange and mix it with 1 tablespoon of runny honey and 2 tablespoons of soy sauce in a small bowl. Set aside.
2. 2. Heat 1 tablespoon of lemon infused olive oil in a large wok over medium-high heat. Add 150 g of broccoli florets and stir-fry for 2 minutes until they start to soften.
3. 3. Add 2 salmon fillets, cut into bite-sized pieces, and 100 g of green beans to the wok. Cook for another 2 minutes, stirring occasionally.
4. 4. Add 6 cherry tomatoes (halved) and 150 g of watercress to the wok. Stir-fry gently for 1 minute until the vegetables are tender but still crisp.
5. 5. Pour the orange dressing over the stir-fry and cook for 1 minute, stirring to coat everything evenly and heat through.
6. 6. Divide the stir-fry mixture among 4 warm plates and serve immediately.