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60p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the garlic, soy sauce, wine vinegar, sesame oil and honey in a small bowl and mix well. Leave to stand while making the stir fry.
Heat ½ tbsp oil in a frying pan. Add the salmon, skin facing down, and fry gently for 5 minutes. Turn the fillets and cook for a further 7-8 minutes until cooked through, opaque and the flesh flakes easily with a fork. Lift out onto a plate and keep warm.
Heat the remaining oil in the pan and stir fry the courgette and salad onions for 1 minute. Add the contents of the stir fry pouch and cook for a further 2-3 minutes until hot through. Transfer to serving plates, top with the salmon and drizzle with the dressing. Serve sprinkled with coriander.
A pack of rice, quinoa and vegetable stir fry is perfect when you’re looking for a stir fry mix with a difference. Containing additional veg with a soy, ginger and garlic dressing, it provides the base of an easy supper in minutes. Try with prawns, pork stir fry strips or tofu
Typical values per serving when made using specific products in recipe
Energy | 2,560kJ/ 614kcals |
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Fat | 34g |
Saturated Fat | 5g |
Carbohydrates | 39g |
Sugars | 11g |
Fibre | 11g |
Protein | 33g |
Salt | 2.9g |
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