Salmon and wilted greens
  • 4 pieces of fresh salmon, skin off
  • 1 tablespoon olive oil
  • Freshly ground pepper
  • 6 cups of mixed greens e.g. Chinese cabbage, Wombok, Bok Choy, Chinese Broccoli, chopped
  • 1 garlic clove, diced
  • 4cm piece ginger, peeled and diced
  • 1 tablespoon oyster sauce
  • 1 tablespoon salt-reduced soy sauce*
  • 3 cups brown or white rice, cooked
  • 1 tablespoon fresh coriander, chopped
  1. Preheat BBQ or grill on medium high heat. Brush both sides of the salmon with the olive oil. Season with freshly ground pepper.
  2. Cook salmon for 3-4 minutes each side until just cooked through.
  3. Meanwhile, heat remaining oil in a large non-stick frypan or wok on high heat.
  4. Add half the bok choy and cook for 1-2 minutes, until tender. Transfer to a bowl, add the ginger and remaining bok choy, tossing for 1-2 minutes until tender.
  5. Return all bok choy to the wok with the oyster and soy sauce, toss to coat.
  6. Serve the salmon with the bok choy on hot rice, sprinkle with coriander leaves.

Alternatives

  • Substitute the salmon with perch, barramundi or other white firm fleshed fish fillets.
  • Garnish with finely sliced red chilli and serve with slice of lime or lemon.
  • Can be gluten free with simple swaps such gluten free soy sauce.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Pastry brush
  • Medium bowl
  • Large Non-stick frypan or wok
  • Wok turner or spatula