Lime Infused Salmon
Stir Fry

Ingredients

2 Tassal Quick & Healthy frozen Lemon & Pepper
   Tasmanian salmon fillets
1 Tbsp olive oil
1 bunch spring onions, finely chopped
1 bunch broccolini, 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

Defrost salmon in the refrigerator overnight. Slice salmon portion thinly into strips. Heat a wok or deep non stick frying pan on a low heat for 2 minutes. Add the broccolini, 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, stir in the teriyaki sauce and lime juice & 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.