February 27, 2020

Salmon and Vegetable Stir Fry (ad)

This post is sponsored by Passage Foods

I’ve teamed up with Passage Foods to create this delicious salmon and vegetable stir fry using their Tamarind, Lime and Chilli Stir Fry Sauce, served with rice, fresh lime and coriander. Passage Foods offer tonnes of amazing authentic Asian and Indian cooking sauces, which are all gluten free, with lots of dairy free options too! From Pad Thai, to Satay Chicken, Mango Chicken, Butter Chicken and many more, the Passage Foods range has it all. The sauces are perfect for creating easy meals in just 20 minutes and are available in Tesco stores priced at just £2 per packet.

My Salmon Stir Fry dish is packed full of flavour from the Tamarind, Lime and Chilli sauce, and combines lots of delicious fresh vegetables. If you do make this dish, make sure to tag @glutenfreealice and @passagefoods in your photos!

Scroll down for the recipe.

You will need (Serves 2):

2 x salmon fillets

Drizzle of soy sauce (make sure it’s gluten free!)

Sesame oil

Salt and black pepper

1 x Passage Foods Tamarind, Lime and Chilli Stir Fry Sauce

100g baby corn

100g broccoli florets

2 mixed peppers

Handful of edamame beans

1 courgette

2 spring onions

Bunch of coriander

Lime wedges

Rice 

Method:

  1. Chop all of your vegetables (broccoli, baby corn, peppers, courgette) into small strips ready to be stir fried later on.
  2. Add your rice to a saucepan and bring to the boil.
  3. Fry your salmon in around 1tsp of sesame oil and 1tsp soya sauce. The salmon will take around 12 minutes, fry for 6 minutes on each side (Alternatively, you could oven cook for 25 minutes instead).
  4.  Whilst your rice and salmon cook, heat a small amount of sesame oil in a saucepan and add all of your chopped vegetables. Cook for around 8 minutes until soft.  
  5. Add your Passage Foods Tamarind, Lime and Chilli to your stir fry veggies and cook for a further few minutes.
  6. Serve your cooked rice, salmon and stir fry vegetables with lime wedges, coriander and finely chopped spring onions.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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