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Ginger and Soy Salmon with Brown Rice Stir-fry

Grilled salmon is always a nice choice; nutritious, delicious and it gets tender inside but with a tasty golden top....

Personally I try to avoid farmed salmon as it is fatter, less healthy and nutritious.

This recipe is a quick one and is also very tasty so... let's go and quickly enjoy some.


Serves:2 | Prepare: 10 minutes | Cook: 10 minutes.


  • 2 wild salmon fillets

  • 2tsp grated fresh root ginger you (can also use the ginger powder)

  • 2 garlic cloves - crushed

  • 1 tsp sesame seeds

  • 1 tsp clear honey

  • 2 tsp of Tamari sauce or reduced salt soy sauce

  • Coconut oil

  • Sea salt

  • 300gr pack of stir-fry (with Edemame beans and brown rice)

  • 1/2 chinese leaf roughly shredded

  • 1 lime - juice of half and other half cut into wedges.


Preheat the oven grill to high. Put the salmon fillets on a paper lines baking sheet skin-side down, season with the salt and sprinkle the sesame seeds. In a little bowl, mix 1 tsp Tamari sauce, ginger and honey and brush over the top of the salmon. Grill for 10 minutes until opaque and sticky on a shelf at the top of the oven.

Meanwhile heat the oil in a wok or large frying pan over a high heat. Add the garlic for one minute followed by the Chinese leaf and stir-fry for 5 minutes tip in the pack of stir-fry and the remaining soy sauce. Stir fry for another 5 minutes and squeeze in the lime juice.

Divide between plates and top with the salmon. Serve immediately with the lime wedges on the side.

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