Prawn And Salmon Stir Fry With Lemon Grass And Mint Recipes

SPEEDY SALMON STIR-FRY

Speedy Salmon Stir-Fry image

Salmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, too. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup reduced-fat honey mustard salad dressing
2 tablespoons orange juice
1 tablespoon minced fresh gingerroot
1 tablespoon reduced-sodium soy sauce
1 tablespoon molasses
1 teaspoon grated orange zest
4 teaspoons canola oil, divided
1 pound salmon fillets, skinned and cut into 1-inch pieces
1 package (16 ounces) frozen stir-fry vegetable blend
2-2/3 cups hot cooked brown rice
1 tablespoon sesame seeds, toasted

Steps:

In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan., In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.

Nutrition Facts : Calories 498 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 394mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.

PRAWN AND SALMON STIR FRY WITH LEMON GRASS AND MINT

Prawn and Salmon Stir Fry With Lemon Grass and Mint image

I have really been enjoying stir fry's lately, they really are great and are so easy to do without a lot of fuss. You can have a fantastic tasting meal on the table in about 30 Min's that is not only healthy but tastes wonderful and because your not slaving over the stove for hours, you get to sit down and enjoy your meal. This is one I made the other night as I fancied some fish. I have been cooking a lot of chicken lately, as with all the food price hikes, it is just too expensive to eat all the variety I used to cook and I fancied a change. It was definitely worth it I really enjoyed this one as did my hubby.

Provided by The Flying Chef

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

700 g salmon fillets, skinned and cut into cubes
400 g green prawns (I buy them already shelled you may want to up the weight if you are buying them with shell on.)
2 1/2 tablespoons of fresh mint
2 tablespoons fresh lemongrass, finely chopped (2 Teaspoons if you use a paste)
3 -4 garlic cloves, crushed
1 teaspoon grated lemon rind
1 lemon, juice of
2 teaspoons sambal oelek
3 tablespoons peanut oil, divided use
1 medium carrot, slice carrot into ribbons using a vegetable peeler (about 150g)
100 g snow peas, sliced into thin strips
200 g bean sprouts
1 tablespoon fresh coriander, finely chopped
2 tablespoons rice vinegar
2 teaspoons brown sugar
1 teaspoon soy sauce

Steps:

Combine Prawns and salmon in a large bowl with mint, lemon grass, garlic, rind, juice and sambal, cover, refrigerate 10 Min's.
In a screw top jar add vinegar, sugar, soy sauce and 2 tablespoons peanut oil, shake well.
Heat 1 Tablespoon peanut oil in a wok add prawns and cook for a couple Min's, stirring, add Salmon and stir fry 3 Min's more. Remove from pan.
Add a touch more oil and add carrot and snow peas stir-fry 1 Minute, stirring continuously, Return prawn mixture along with bean sprouts, coriander and combine oil, vinegar, sugar and soy, stir, cover a couple of minutes until vegetables are just tender and fish is cooked through.
I served as is, if you serve this with rice or noodles I would probably lower weight amounts of fish and slightly adjust on veg.

Nutrition Facts : Calories 434.7, Fat 19.1, SaturatedFat 3.3, Cholesterol 206.5, Sodium 798.1, Carbohydrate 12.2, Fiber 2.4, Sugar 6.4, Protein 52.4

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