Prepared in one pot, in less than 25 minutes. This is the bowl of your time poor dreams after a mad slog at the office and gym.
The herbs and citrus are not main players but they are valuable ones. Their song is a pure, fresh touch to the sticky richness of the sauce coated salmon.
What ever herbs you have left over will love getting involved in tomorrows omelette.
When buying your salmon, choose the brightest, most deeply coloured looking flesh you can and avoid anything that smells even slightly off, freshest and pinkest is best. If you can support your local fish monger, do. If you have time of a weekend morning to support your local farmers market, pick yourself up a coffee while you’re there and do.
- 2x 125g pieces of skinless salmon
- 2tbsp oyster sauce
- 1/4 small red cabbage
- 2x zucchini’s
- a lemon
- sprig of dill
- Chive stalks
Slice zucchini into thin discs and salt. While zucchini is sweating, shred your cabbage and heat a large non stick (avoid teflon) pot* to a medium to low setting.
Season Salmon and place in the pot, lid on for 5 minutes. Once 5 minutes has passed, add cabbage and zucchini, return the lid and allow to cook a further 5 minutes. In the meantime, chop chives and dill into sprinkl-able bits and your lemon into squeezable wedges.
At that 10 minute-ish mark, flip the salmon and coat with oyster sauce, stirring more oyster sauce into the vegetables. Allow to crisp up without the lid another 5 minutes, adding some chives.
Soon the kitchen will be adrift with smells of the east and the richness of your salmon. Tong out your veg into a bowl and place the salmon atop, garnish with more of your herbs and the lemon wedges.
Notes* My pot was large enough such that the salmon could cook on the one side whilst its juices intermingled with the veg cooking merrily off to the other side.
The above makes 2 serves. The following macros are per serve:
Per serve: 355cal 13gC 720gF 39gP