Grilled salmon is one of my favourite mid week meals, it’s simple and quick to make and you can add different herbs and spices depending on what mood you’re in! I like to add chilli flakes, a squeeze of lemon (or lime) and a grind of sea salt and pepper, or sometimes I will add a splash of tamari and a drizzle of honey.
As I like to make the salmon the star of the show, I tend to keep the stir-fry pretty simple. For this recipe I’ve added lots of greens, ginger and also grilled cherry tomatoes. You can add any vegetables you like to the stir-fry, the more the merrier!
- 1 x salmon fillet (I prefer boneless, remove the skin after grilling)
- 1/2 tsp of cumin seeds (or ground cumin)
- juice of half a lemon
- 1/4 tsp of cinnamon
- sea salt and pepper
- 1 inch of fresh ginger (grated)
- 1 clove of garlic, crushed
- 5 cherry tomatoes
- 2 handfuls of spinach
- 2 handfuls of kale (I LOVE black kale)
- 1/2 courgette
- 4 baby sweetcorn (or small handful of prepared corn)
- 1/4 red or green pepper
- sprinkle of fresh parsley
Turn the grill on to a medium to high heat and prepare a baking tray with foil. Lay the salmon (skin side down) and the cherry tomatoes onto the baking tray, season the salmon with 1/4 tsp of cumin seeds, cinnamon, squeeze of lemon juice and a grind of salt and pepper. Pop under the grill.
As the salmon begins to cook, chop the vegetables into bite size pieces and start to heat up a wok using a small amount of coconut oil. To the wok, add the rest of the cumin seeds, the grated ginger and crushed garlic, and begin to stir-fry the vegetables leaving out the kale and spinach – these will be added towards the end.
After 10-12 minutes the salmon should be cooked through (check the the deepest part for the flesh to be firm) and the tomatoes grilled. Remove from the grill and leave to one side, add the kale, spinach and lemon juice to the wok and stir-fry until they start to wilt. Remove the skin from the salmon, and serve with the stir-fry. Add a sprinkle of parsley and sesame seeds to garnish!