Salmon with stir fried veggies

Salmon is a great source of omega 3 oils. Together with olive oil this stirfry makes a great Low Carb High Fat meal. And you can forget those little jars of high sugar sauce. The combination of fresh chilli, garlic, coriander and ginger packs a really tasty punch!

Serves 1


  • 200g salmon steak or fillets
  • 1 small bunch coriander stalks chopped, leaves picked
  • 3 cloves garlic, chopped
  • 1 red chilli, deseeded and sliced
  • 1 thumb fresh ginger, chopped
  • 1 small splash fish sauce
  • 1 big splash soy sauce
  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 2 red or yellow peppers, sliced
  • 1 handful green, red or white cabbage, shredded
  • 1 handful broccoli florets
  • 2 tablespoons sugar-free spice rub
  • Salt and pepper


  1. Preheat the oven to 180.
    Season the salmon and coat with a dry spice rub and put in the oven for 20 minutes.
  2. Heat a wok and add olive oil, coriander stalks, garlic, red chilli and fresh ginger.
  3. Splash in the soy and fish sauce, swirl around and immediately add the rest of the vegetables starting with the broccoli, then onions and peppers, finishing off with the cabbage.
  4. Stir-fry for two or three minutes on a really hot heat, so that you keep some crunch in your veg and serve placing the salmon fillet on top of the vegetables.

Tip: Stay away from the sweet chilli sauce, like so many condiments it’s full of sugar!