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Salmon and vegetable stir fry (GF, DF)

Prep Time15 mins
Cook Time25 mins
Servings: 2


  • 2 salmon fillets
  • Soy sauce (I use Kikkoman gluten free tamari)
  • Sesame oil
  • Salt and black pepper
  • 1 x passage Foods Tamarind, Lime and Chilli Stir Fry Sauce
  • 100 g babycorn
  • 100 g broccoli florets
  • 2 mixed peppers
  • Handful of edamame beans
  • 2 spring onions
  • Bunch of coriander
  • Lime wedges
  • Rice


  • Chop all of your vegetables (broccoli, baby corn, peppers, courgette) into small strips ready to be stir fried later on.
  • Add your rice to a saucepan and bring to the boil.
  • 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).
  • 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.  
  • Add your Passage Foods Tamarind, Lime and Chilli to your stir fry veggies and cook for a further few minutes.
  • Serve your cooked rice, salmon and stir fry vegetables with lime wedges, coriander and finely chopped spring onions.


*Click here to purchase the Kikkoman gluten free soy sauce used in this dish.