- 110g (1/2 cup firmly packed) brown sugar
- 2 limes, juiced
- 4 x 220g pieces salmon fillet, pin-boned, skinned
- 80ml (1/3 cup) vegetable oil
- 1 clove garlic, thinly sliced
- 2cm piece ginger, cut into julienne (matchsticks)
- 2 bunches baby (Dutch) carrots, trimmed, peeled
- 2 tablespoons Massel vegetable liquid stock
- 60ml (1/4 cup) soy sauce
- 2 bunches broccolini, trimmed
- Steamed rice (optional), to serve
- Step 1To marinate salmon, place sugar, lime juice and 1 tablespoon water in a small pan. Cook, stirring, over high heat for 5 minutes or until sugar dissolves and mixture is syrupy. Transfer to a small bowl, then cool in freezer for 10 minutes.
- Step 2Place syrup and salmon in a large bowl and turn to coat well. Stand at room temperature for 15 minutes to marinate.
- Step 3Meanwhile, heat 2 tablespoons oil in a large wok over high heat. Add garlic and ginger, and stir-fry for 1 1/2 minutes or until starting to brown. Reduce heat to medium–high, add carrots and stock, then stir-fry for 5 minutes. Add soy sauce and broccolini, and stir-fry for a further 5 minutes or until vegetables are tender but still crunchy. Remove from heat.
- Step 4Using a slotted spoon, remove salmon from marinade and drain on paper towel. Place salmon and remaining 2 tablespoons oil in a large, non-stick frying pan, then place pan over medium–high heat. Cook for 4 minutes, turn salmon over, then cook for a further 2 minutes for medium–rare or until cooked to your liking. Remove pan from heat, season, then rest salmon in pan for 5 minutes.
- Step 5Divide vegetables among plates and top with salmon. Serve with steamed rice, if using.
- Low carb
- Lower gi
For maximum flavour, marinate salmon in the fridge overnight. Substitute ocean trout or firm white fish for salmon.
- Author: Dominic Smith
- Image credit: Jeremy Simons
- Publication: MasterChef