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ASIAN SALMON WITH CHINESE BROCCOLI

January 11, 2018

Quick and easy to make and full of omega 3 fatty acids and protein.

Creating as part of our sugar-free cleanse? Quarter the recipe and use half the marinade.

ASIAN SALMON WITH CHINESE BROCCOLI

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Salmon
  • Calories: 562 (2248)
  • Carbs: 3.25 (13)
  • Fat: 35.5 (142)

  • Marinade
  • Calories: 85.25 (341)
  • Carbs: 4.25 (17)
  • Fat: 14 (56)

  • Protein: 51 (204)
  • Sodium: 151.5 (606)
  • Sugar: 0.5 (2)


  • Protein: 1.5 (6)
  • Sodium: 773.25 (3093)
  • Sugar: 1.75 (7)
  • Cooking and preparation time: 30 minutes (not including marinating time)
    Serves 4

INGREDIENTS

  • FOR THE SALMON
  • 4 pieces of salmon (approx. 250g each)
  • 1 Asian-style marinade (see recipe below)
  • 2 Chinese broccoli bunches
  • 2 garlic cloves, crushed
  • ½ tbsp. sesame oil
  • 1 tbsp sesame seeds
  • ¼ cup water

  • FOR THE ASIAN STYLE MARINADE
  • 1 inch fresh ginger
  • 3 cloves garlic
  • 2 long red chillies (more or less and with/without seeds according to spice preference)
  • 1 handful fresh coriander, picked
  • 1 tbsp lemongrass, outer layer removed and chopped
  • 2 tbsp fish sauce
  • 2 tbsp extra virgin olive oil
  • 1 tbsp soy sauce
  • 1 tsp Nuvia Sweetener
  • 1 lime, juiced

METHOD

  • FOR THE ASIAN STYLE MARINADE
  • 1. Place all ingredients in a blender or food processor and blend until all ingredients are finely chopped and well combined.

  • FOR THE SALMON
  • 1. Prepare marinade as per recipe and pour over salmon. Set it aside to marinade for 1 hour to infuse flavours or cook immediately.
  • 2. Heat fry pan over a high heat.
  • 3. Add salmon skin side down, pressing down with a spatula to make sure that skin is in contact with the frying pan. Allow the salmon to cook for 3 – 4 minutes skin side down and then flip for another 2 – 3 minutes.
  • 4. Whilst the salmon cooks, wash the broccoli well, making sure all dirt is removed and discard any old leaves.
  • 5. Trim the stalks off the broccoli and slice into two if the stalks are thick.
  • 6. Heat a wok (or large frying pan) over a high heat, add a little oil.
  • 7. Add the broccoli stems and toss for 2-3 minutes.
  • 8. Add the garlic and sesame oil, toss for 30 seconds then add the water and cover.
  • 9. Once the stems start to soften (to your preference) add leaves and toss together until slightly wilted.
  • 10. Remove from the heat, sprinkle with sesame seeds and serve with salmon and steamed rice.

 

TIPS AND TWEAKS

Can be stored in the fridge for up to 2 days.

This marinade works well with all types of meats and fish.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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