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
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.
Serve over cooked rice, and top with fresh bean shoots, coriander and peanuts.