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Tatsoi and Hoisin Salmon Stir-Fry
Tatsoi and Hoisin Salmon Stir-Fry
"Here is another flash dish that is delightful: it gets done in minutes and varnishes in seconds. Again, this tatsoi and hoisin salmon stir fry is one of those dishes that I’ve made plenty of times and never gone wrong. How could it go wrong?! If you like salmon, if you like your greens just go for it. Midweek, weekends, dinner or lunch, this is a perfect option. This tatsoi stir fry is just perfect! ? ✅"
NotesThe salmon should be boneless or cook on bones and remove off the bones when mixing it with the greeneries.
**I sometimes mix some balsamic vinegar 1 or 2 tbsp and 1/2 tbsp cider vinegar 1/2 tsp honey with 1/4 freshly grated ginger and one or two cloves of freshly ground/smashed or chopped garlic and sprinkle all over it. It's simply delicious!
Tatsoi can be used anywhere where spinach could go, so feel free to try it and see which one you do prefer most... for me it is this super cool tatsoi as I like its juiciness as well as texture.
Enjoy !!
Serves4
Preparation Time10 min
Cooking Time15 min
Ingredients
- 400 g salmon
- 300 g tenderstem broccoli
- 300 g tatsoi (fresh)
- 1 medium-large pepper (red)
- 200 g kale (fresh)
- 2 tsp hoisin sauce
- 1 pinch salt
- pepper (to taste)
- 2 tsp Sesame oil
- 1 red chili (Asian)
Instruction
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Mix the garlic with the ginger, 1/2 soy sauce, 1/2 of the hoisin sauce, 1/2 teriyaki sauce and the honey. Pour over the salmon pieces and leave aside for at least 20-30 min or even longer if possible.
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In a frying pan just cook the marinated salmon on a low heat. Turn occasionally. Depending on the size of the fish, cook till nicely browned.
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Simultaneously but separately, in a deeper frying pan add the sesame oil. Cook initially the mushrooms and the pepper for a 2-4 min. Then add the chopped greeneries ( broccoli and tatsoi) stirring occasionally. Add the remainder of the soy, teriyaki and hoisin sauces. Toss around and cook for around 5 minutes. Add the sliced red chili.
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To finish off the cooking, add the salmon broken into bigger chunks and sprinkle some sesame seeds or the special sauce** (see recipe notes) or both.
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