Stir-Fry Vegetables with Baked Salmon
Ingredients
- Ingredients
- 6 slices white bread
- 3 centimeters ginger
- 1 generous pinch Wasabi (ground)
- 1 tsp Lime juice
- 4 Tbsps light sesame oil
- 4 carrots
- 500 grams Broccoli
- 2 yellow Bell pepper
- 150 grams Snow peas
- 1 handful Sprout
- 700 grams Wild salmon
- light sesame oil (for the baking pan)
- 80 milliliters Vegetable broth
- 2 Tbsps soy sauce
- 1 Tbsp Chili sauce (sweet and spicy)
Preparation steps
Cut off bread crusts and crumble bread in a blender finely. Peel ginger and grate finely. Mix with wasabi, 1 teaspoon of lime juice and 2-3 tablespoons of oil, add breadacrumbs until spreadable and light.
Peel carrots and cut diagonally into slices. Rinse broccoli, cut large florets into smaller pieces. Rinse and halve bell peppers, remove seeds and ribs, chop. Rinse snow peas and halve diagonally. Rinse and drain sprouts.
Rinse fish, pat dry and cut into 8 slices. Place in an oiled baking pan and spread with breadrumb mixture. Bake in preheated oven at 160°C (approximately 325°F) for about 8-10 minutes or until slightly golden brown.
Heat remaining oil in a wok and saute carrots and broccoli for 2-3 minutes. Add snow peas and peppers and saute for 1-2 minutes. Deglaze pan with a little broth and simmer for about 1-2 minutes or until vegetables are al dente. Add sprouts and season everything with soy sauce and chili sauce.
Arrange vegetables on plates, top with fish and serve.
Serve with rice, if desired.
