🍽️ Serves: 2
🔪 Prep Time: 10 mins
🔥 Cook Time: 10 mins
⚖️ Net Carbs: Approx. 8g per serving
💪 Protein: Approx. 38g per serving
✅ No Added Sugar and No Seed Oils
Oven-roasted salmon served over crunchy stir-fried vegetables and pak choi with cashews and sesame, tossed in a sweet and savoury tamari dressing and finished with fu:di Sriracha Sauce. A quick, high-protein meal that's perfect for meal prep.
Ingredients
For the Salmon
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2 x 150g salmon fillets
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Sea salt
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Quick spray of light avocado oil
For the Stir-Fry
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1 x 200g pack stir-fry vegetable mix
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200g pak choi
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Light Avocado Oil
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15g cashew nuts
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1 tbsp sesame seeds
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2 tbsp tamari
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2 tbsp rice vinegar
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2 drops monk fruit sweetener
To Finish
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fu:di Sriracha Sauce
Step 1 – Cook the Salmon
Preheat the oven to 200°C fan.
Spray the salmon with light avocado oil and season with sea salt
Place onto a lined baking tray and cook for approximately 9 minutes, or until cooked to your liking.
Step 2 – Stir-Fry the Vegetables
Heat a large frying pan or wok over a high heat with a little Light Avocado Oil.
Add the stir-fry vegetable mix and pak choi and stir-fry until lightly caramelised but still retaining some bite.
Step 3 – Add the Sauce
Add the cashew nuts and sesame seeds.
Pour in the tamari and rice vinegar, then add the monk fruit drops.
Toss everything together over a high heat until evenly coated.
Step 4 – Assemble
Divide the stir-fry evenly between 2 meal-prep containers.
Place one salmon fillet over each portion and finish with a drizzle of fu:di Sriracha Sauce.
TO SERVE
Serve immediately or allow to cool before covering and refrigerating for meal prep.
CHEF'S TIP
Keep the pak choi and vegetables slightly crisp. This prevents them becoming too soft when reheated and gives the finished stir-fry much better texture.
