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Asparagus, tomato and salmon stir-fry

Spiked with tandoori flavours, this speedy asparagus, tomato and salmon stir-fry recipe is simply irresistible. Ready in just 25 minutes, this dish is the perfect midweek meal
Asparagus, tomato and salmon stir-fry
4
15M
10M
25M

This recipe first appeared in Woman’s Day.

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Ingredients

Method

1.In a wok or large frying pan, heat half the oil on high. Stir-fry salmon in two batches for 2 minutes each until lightly golden. Remove and set aside. In same wok, stir-fry asparagus for 30 seconds until bright green. Remove from wok.
2.In same wok, heat remaining oil on high. Stir-fry paste and ginger for 1 minute until fragrant. Gradually stir in coconut milk until smooth. Bring to a simmer.
3.Return salmon and asparagus to wok with tomatoes, zucchini, onion, sugar and fish sauce, then stir-fry for 1 minute.
4.Serve sprinkled with peanuts. Accompany with chutney and chilli, pappadums and rice.
  • Check the balance of flavours and adjust with extra lime juice, fish sauce and sugar.
Note

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