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Wild Alaskan salmon with stir-fried cabbage
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220g pack Waitrose & Partners No.1 Wild Alaskan Sockeye Salmon Fillets
2 tbsp reduced salt light soy sauce
2 tsp wok oil
1 tsp cornflour
1½ tsp balsamic vinegar
1½ tsp shaoxing rice wine
250g pouch ready-cooked brown basmati rice
1 Thai red chilli, deseeded and finely sliced
½ pointed spring cabbage, quartered and shredded
1. Preheat the oven to 200˚C, gas mark 6. Line a small roasting tin with foil; pat the salmon fillets dry with kitchen paper then lay in the tin, skin-side down. Drizzle with 1 tsp soy sauce and 1 tsp oil. Roast for 10 minutes. For the sauce, stir 3 tbsp cold water into the cornfl our, then add the remaining soy, the balsamic vinegar and rice wine.
2. Heat the rice according to pack instructions. Meanwhile, heat the remaining 1 tsp oil in a wok. Add the chilli and cook for 30 seconds then transfer to a plate.
3. Tip the cabbage into the pan. Stir-fry for 1½ minutes until wilting but not soggy. Pour in the sauce and toss well until it thickens a little. Serve with the rice and fish, then spoon over the chillies and the sauce from the bottom of the wok.
Don’t be tempted to cook the salmon for any longer than the recipe states – this salmon is very lean in comparison with farmed salmon.
This recipe appeared within the January 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in December 2019.