Salmon San Choy Bow

Serves: 3-4|Prep: 10 minCook: 10-15 min

San Choy Bow is such an easy dish to prepare and it’s so fresh and crunchy to enjoy! Our version not only has a flavour-filled sauce, but the addition of salmon means it’s packed with omega-3’s as well. Your kids can even fill and roll their own lettuce cups. Yum!

Ingredients

Method

400g skinless and boneless salmon fillets
2 tbs arrowroot or tapioca flour
2 tbs coconut oil
2 cloves garlic, finely diced
1 tbs ginger, finely diced
3 spring onions, finely sliced
½ red capsicum, finely diced
1 medium-sized carrot, finely cubed
1 cup green beans, cut into 1cm pieces
3 tbs tamari or low-sodium soy sauce
1 tsp sesame oil
1/2 head iceberg lettuce, separated into cups
toasted sesame seeds and lemon wedges, to serve

1.	Cut the salmon into 2cm cubes, toss with the arrowroot flour and set aside.
2.	Heat a wok or frying pan over high heat and add 1 tbs of the coconut oil. Add the garlic, ginger, spring onions and capsicum and fry for about one minute.
3.	Add the carrots and beans and stir fry for about 3 minutes until the carrots and beans are softened.
4.	Remove the vegetables from the wok and return the wok to the heat.
5.	Heat the remaining oil in the wok and fry the salmon pieces for about 3 minutes until browned on all sides.
6.	Add the tamari and the sesame oil and toss to coat the salmon. Return the vegetables to the wok and toss through.
7.	To serve, fill the lettuce cups with the salmon mixture, scatter with sesame seeds and squeeze over a little lemon.

Tip:

Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.