Wed night is my night to cook (yes I’m such a wonderful husband). As usual I was drawing blank on what to make so I consulted Jamie’s Food Revolution for some ideas. This cook book is awesome as it contains many easy recipes so even someone like me who can’t follow cooking directions very well can end up with some awesome dinner dishes!
For tonight’s dinner I decided to make “Super-Quick Salmon Stir-Fry” since we had some frozen salmon fillets in the freezer that need to be consumed.
Sea salt and rashly ground black pepper
1 cup basmati or wild rice
3/4 pound salmon fillet, skin off and bones removed
A handful of raw shelled peanuts
1 clove of garlic
A thumb-sized piece of fresh root ginger
1 fresh red chile
A small bunch of fresh cilantro
Peanut or vegetable oil
1 heaped tablespoon tandoori or mild curry paste
A handful of snow peas
1/2 can of coconut milk
A handful of bean sprouts
I substituted a few items for tonight. For example I just used regular rice instead of basmati or wild rice. Instead of peanuts, fresh chile, and garlic, I used almond, chile flakes, and onion.
The fillets we had came from a whole salmon that we cut up earlier so the fillets still had skin and bones. For ease of skin & bones removal I fried the fillets for about 2 minutes each side before removing the skins & bones.
1. Make rice
2. While the rice is cooking away, chop the salmon into even-sized chunks
3. Crush the peanuts up
4. Peel and finely chop the ginger and garlic
5. Halve, seed, and finely slice the chile.
6. Pick the cilantro leaves from the stalks, finely chop the stalks, and pu the leaves to one side.
7. Put a frying pan on a high heat and add 2 lugs of peanut oil
8. Add the garlic, ginger, most of the chopped chile, and the cilantro stalks. Stir for about 30 seconds then add the curry paste and stir for another 30 seconds
9. Add the salmon, cook for a minute or so, then a the snow peas and coconut milk. Let everything cook for another minute.
10. Taste and season with a little salt and pepper
11. Serve the salmon stir fry with rice. Halve the lime and squeeze over the juice. Then sprinkle some crushed peanuts, remaining chile and cilantro leaves on top.