Salmon with Leek and Camembert
Preparation time: 10 minutes
Total cooking time: 15 minutes
Serves 4
500g (1 lb) skinless Atlantic Salmon fillet
1/4 cup wholegrain mustard
1 tbsp lime juice
2 tbsp oil
1 leek, white part only, julienned
2 tbsp Tamari (Japanese-style soy sauce made from soy beans)
2 tsp fish sauce
1 tbsp PEI honey
75 g snow pea (mangetout) sprouts
2 tbsp fresh coriander leaves
100 g Camembert, sliced fresh coriander leaves, extra, to garnish
Lime wedges for garnish
Cut salmon into thick strips and place in a bowl with the mustard and lime juice
Toss to coat the salmon
Heat a wok or electric fry pan until very hot, and add the oil (ensuring entire surface is coated).
Add salmon in batches and stir-fry over high heat until it turns soft pink and is slightly browned on outside
Remove from wok/fry pan
Add 1 tbsp of water to wok
Add leek and stir-fry until golden brown
Return salmon to wok, along with tamari, fish sauce and honey
Cook until the salmon is heated through
Remove wok from heat (turn off fry pan) and toss the snow pea sprouts and coriander leaves through the salmon.
Serve topped with Camembert and extra coriander, with lime wedges on the side