Serves 4
1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
1 carrot, sliced into strips
1 bunch spring onions, trimmed and diagonally sliced
2 heads pak choi or 1/2 head Chinese leaves, shredded
1 generous handful fresh beansprouts
1 red chilli, deseeded and finely sliced
a few basil leaves
a few sprigs of fresh coriander
1 tablespoon stir fry oil or vegetable oil
225 g (8 oz) peeled raw tiger prawns, thawed if frozen
Dressing:
2 tablespoons sesame oil or stir fry oil
2 tablespoons teriyaki marinade or soy sauce
finely grated rind and juice of 1 lime
salt and freshly ground black pepper
* Drain the salmon, remove skin and bones, if desired and break into large chunks. Set aside
* Whisk all the dressing ingredients together and season to taste
* Mix together the carrot, spring onions, pak choi or Chinese leaves, beansprouts, chilli, basil and coriander
* Heat the stir fry oil or vegetable oil in a wok or frying pan and cook the prawns for 2 - 3 minutes, stirring often, until pink. Drain on kitchen paper and add to the salad with the chunks of salmon. Add the dressing, toss gently together and serve at once
Per serving:
316 kcals
35g protein
16g fat (of which 3g saturates)
4g carbohydrate (of which 4g sugars)
2g fibre