Thai salmon with chili and stir-fried vegetables



Ingredients for 4 persons
4 slices of salmon
1 onion
2 garlic cloves
2 peppers
200 gr snow peas
100 gr bean sprouts
1 tbsp (black) sesame seeds
Olive oil

2 tbsp sweet chilli sauce
0,5 chili pepper
1 cm ginger
2 tbsp soy sauce
Juice of 1 lime
1 tbsp olive oil

How to make it
Remove the salmon from the refrigerator to allow it to warm up.

Chop the garlic and cut the onion into half rings. Cut the bell pepper into strips. Take a large pan and add some olive oil (or wok oil). Fry the onions, bell bell pepper, pods and garlic over high heat until tender. Finally, add the bean sprouts and fry with them. Remove the vegetables from the pan and set aside.

Make a marinade of the chili sauce, the soy sauce, the juice of the lime and the oil. Season to taste with grated ginger and chili pepper. Coat the salmon on both sides with the marinade. Do not throw away the leftover marinade.

Add a small splash of extra oil to the pan.  Brown the salmon in the pan. The thickness of the salmon will determine how long you need to cook it. I don’t like a cooked through salmon so I usually let it color 3/4 of the way through, then I quickly flip it over so the top is briefly fried as well, and then I flip it back again. Garnish the salmon with some (black) sesame seeds.

Add the greens back to the pan and add the remaining marinade. Mix together briefly for a few more minutes.

Serve this Thai salmon with noodles or rice.