Name Seared oriental salmon


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  • Ready in: 10 minutes
  • Serves: 4
  • Complexity: medium
  • kcal: FREE on Original; 10 Sins on Green
  • Origin: Chinese
Seared oriental salmon


  • 4x113 g/4 oz salmon fillets, skinned (40 Sins on Green)
  • 1 teaspoon crushed black peppercorns
  • Fry Light, for spraying
  • 340 g/12 oz pak choi
  • 8 spring onions, trimmed and halved
  • 1 x 2.5 cm/1 in piece fresh root ginger, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tablespoons light soy sauce

1. Place the salmon fillets on a board and sprinkle the crushed black peppercorns all over them, pressing them lightly into the salmon.

2. Heat a ridged cast iron grill pan and spray lightly with Fry Light. Add the salmon fillets, pressing down with a spatula to obtain a striped effect. Cook for about 2-3 minutes each side, until golden brown and striped. Remove the salmon and keep warm.

3. Add the pak choi, spring onions, ginger and chilli to the pan and cook for 2-3 minutes, until the pak choi wilts and the spring onions start to brown. Add the soy sauce, cook for 1 minute and serve with the salmon fillets.

Use salmon as a Healthy Extra and deduct 6 Sins per serving.

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