Salmon Steaks with Asian Stir-Fry
By: Lee Holmes
Pair tender and crisp Asian-style vegetables with salmon for a nutritious and satisfying main meal.
Ingredients
- Stir-Fry Sauce:
- ¼ cup tamari
- 2 tsp rice flour
- 2 tsp apple-cider vinegar
- 1 tsp sesame oil
- 2 tbsp olive oil
- 200g cup mushrooms, thickly sliced
- 2 bunches asparagus, woody ends trimmed, halved crossways
- 225g sugar snap peas, trimmed
- 3 garlic cloves, chopped
- 1 knob fresh ginger, minced
- 120g baby spinach leaves
- ½ cup unsalted roasted cashews
- 1 large spring onion, thinly sliced
- ½ cup coriander leaves
- 2 tsp sesame seeds, toasted (optional)
- 4 salmon fillets
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Lee Holmes
Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.
Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.
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