LIME INFUSED SALMON STIR FRY
- 300g Tassal Tasmanian Fresh Salmon
- 1 tbsp olive oil
- 1 bunch spring onions, finely chopped
- 1 bunch broccoli, roughly chopped
- 100g snow peas, trimmed
- 2 bunches baby buk choy, diced
- 400g chow mien noodles
- ¾ cup teriyaki sauce
- 2 limes, zested & juiced
- Roasted cashews to serve
- Lime wedges to serve
- Slice salmon portion into thin strips. Heat a wok or deep non stick frying pan on a low heat for 2 minutes. Add the broccoli, snow peas and buk choy to the pan and stir fry for 2 minutes. Remove and set aside.
- Place the chow mien noodles into a large bowl and cover with warm water and set aside.
- Return the pan or wok to the heat and add a little oil. Add the salmon strips to the pan and cook for 2 minutes, carefully stir in the teriyaki sauce, lime juice and zest.
- Drain the noodles and toss with the salmon, stir through the vegetables. Serve hot garnished with roasted cashew nuts and a small wedge of lime and enjoy!
Salmon is a great natural source of Vitamin E; a nutrient which studies have shown are crucial for maintaining Super Vision. Salmon is also a source of a number of powerful antioxidants including lutein, zeaxanthin and astaxanthin specifically known for their link to eye health with regular consumption of Omega-3 rich fish is associated with a reduced risk of developing macular degeneration in the eye.