Crispy Skin Salmon with Stir Fried Vegetables and Cashew Nuts

Here is a delicious crispy skin salmon recipe that is quick and easy to prepare. In this recipe I use a fool proof way to get the salmon skin super crispy and cooked to your liking in under 10 mins. I will also show you how to cook an amazing vegetable stir fry in a delicious sauce made using coconut amino’s and oyster sauce in under 10 mins. It tastes amazing and can be served with chicken if salmon’s not your thing.

Serves – 2
Preparation Time – 5 mins
Cooking Time – 10 mins

Ingredients

  • 2 200-300g Salmon fillets with skin on (size depends on liking)
  • 2 Cloves garlic crushed
  • 1 Green bell pepper, core removed and cut into 1” bite size pieces
  • 1 Brown onion cut into 1” bite size pieces
  • 100g Oyster mushrooms whole or cut into bite size pieces
  • 1 Med cucumber cut into bite size pieces
  • I/2 Cup raw cashew nuts
  • 4 Tablespoons coconut amino’s
  • 2 Tablespoons oyster sauce
  • 1/2 Cup Water
  • 2 Tablespoon of coconut oil
  • 1 Tablespoon of olive oil
  • Pepper and sea salt for taste

Instructions

  1. You will need a frying pan and wok or something similar. Preheat and add 1 tablespoon of coconut oil to both pans and in the frying pan add 1 tablespoon of olive oil as well. I find the coconut and olive oil mix gets me a crisper skin and stops the skin from burning.
  2. While these are heating add the 1/2 cup of water, coconut amino’s and oyster sauce together and mix until blended well together and put to the side. Add salt and pepper for taste.

Salmon Steps

  1. Add the Salmon to the frying pan, at a high heat, skin down and cook for 4-5 minutes or until skin is crisp.
  2. Turn and slightly reduce heat and cook for a further 3-4 minutes or to your liking. I like my salmon still a little rare on the inside so you may need to cook it longer to cook the salmon all the way through if thats what you prefer.
  3. Remove from the heat and serve.

Stir Fry Steps

  1. Add the garlic, onion and mushrooms to the wok and cook for 1-2mins stirring regularly.
  2. Add the bell pepper, cucumber, cashew nuts and sauce mix to the wok and stir regularly for 1-2 mins. I like my vegetables a little bit crunchy so you may need to cook them longer if you prefer them a little softer but be sure not to overcook them.
  3. Remove from the heat and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s