- 2 salmon fillets (skinless)
- 1 tbsp odourless coconut oil
- 2 garlic cloves
- 1 ½ cm fresh ginger grated
- 1 fresh red chili (without the seeds) optional
For the sauce
- 4 tbsp tamari
- 2 tbsp honey
- 3 tbsp mirin
- juice and zest of 1 lime
- 200 g mixed stir fry vegetables (anything you like)
- 4 spring onions
- 2 tsp toasted sesame oil
- 1 tbsp sesame seeds
- freshly ground black pepper and sea salt to taste
- bunch of fresh coriander
Heat 1 tablespoon of odourless coconut oil in a large frying pan or wok. Finely slice the garlic and fry it with the ginger for 2 minutes. Add 1 finely sliced red chili (without the seeds) if you’d like.
Add the tamari, honey, mirin and lime juice and zest to make a sauce and cook two more minutes so it thickens. Keep aside.
Heat up 1 tablespoon of odourless coconut oil in a wok and stir-fry salmon for a couple minutes so it becomes gold on the outside then take it out.
Next, stir-fry the spring onions and vegetables for 4 minutes separately so nothing becomes soggy.
Then mix tamari sauce, salmon and vegetables all together. Drizzle with toasted sesame oil and sprinkle with sesame seeds. Season to taste and top up with some fresh coriander.
Serve with brown rice, quinoa and some lime wedges to squeeze over. Enjoy!