The Whole Fish Market | 1927 Beaudesert Road, Calamvale | 07 3272 0888 |
The Whole Fish Market

Satay Salmon Stirfry

Salmon Satay

Difficultly level easy and ready in just 2o minutes.


4 x 120g Salmon portions- skin off, cubed
2 cups rice, cooked as per packet instructions
2 cups snow peas
1 red capsicum
1 cup bean shoots, for garnish
Coriander, torn for garnish
Peanuts, chopped for garnish
Satay Sauce:
270ml coconut milk
2 Tbs peanut butter (smooth or crunchy depending on preference)
2 tsp sweet soy sauce
1 Tbs brown sugar
1 small red chilli, deseeded and sliced
1 small onion, diced
1 garlic clove, crushed
½ Tbs peanut oil


Step 1
Heat the oil in a wok and fry the garlic, onion and chilli over a moderate heat until soft. Add brown sugar and stir until slightly caramelised. Add soy sauce and peanut butter and stir through.
Step 2
Add coconut milk to peanut butter mixture, a little at a time until you achieve your desired consistency.
Step 3
In a separate pan, place cubed salmon pieces in to a medium heated pan; carefully cook and turn for 2-3 minutes until cooked through. Set aside.
Step 4
Using the same pan, sauté the snow peas and capsicum. Add the satay sauce, and toss to combine. Add cooked salmon and carefully fold to combine.
Step 5
Serve over cooked rice, and top with fresh bean shoots, coriander and peanuts.

Recipe © Tassal. Please refer to for Tassel’s copyright information.

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