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Salmon and Scallops with Coriander and Lime

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Serves: 4
6 tbsp peanut oil
280g / 10 oz salmon steak, skinned and cut into 2.5cm / 1in chunks
225g / 8 oz scallops
3 carrots, thinly sliced
2 celery sticks, cut into 2.5cm / 1in pieces
2 orange peppers, thinly sliced
175g / 6 oz oyster mushrooms, thinly sliced
1 clove garlic, crushed
6 tbsp chopped fresh coriander
3 shallots, thinly sliced
2 limes, juiced
1 tsp grated lime rind
1 tsp dried red pepper flakes
3 tbsp dry sherry
3 tbsp soy sauce
cooked nooddles, to serve

In a wok or large frying pan, heat the oil over a medium heat. Add the salmon and scallops and stir-fry for 3 minutes. Remove from the pan, then set aside and keep warm.

Add the carrots, celery, peppers, mushrooms and garlic to the wok and stir-fry for 3 minutes. Add the coriander and shallots, and stir.

Add the lime juice and rind, dried red pepper flakes, sherry and soy sauce and stir. Return the salmon and scallops to the wok and stir-fry carefully for another minute.

Serve immediately on a bed of cooked noodles.

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