Salmon & Red Pepper Stir-Fry

The peppers, peppadews, cabbage and sprouts combine well with the flavour of salmon: make this recipe in a few minutes.

Serves 4 – 6


– 45 ml honey
– 100 ml soy sauce
– 600 g fresh salmon; remove skin and any bones, cut into 2 cm strips
– 15 ml cooking oil or non-stick cooking spray
– 2 red peppers, deseeded, and cut into strips
– 6 peppadews, chopped
– 1 Chinese cabbage (bok choy), shredded; or 1 bunch spinach, shredded
– 1 small container bean sprouts
– 20 ml cornflour
– 150 ml water
– Freshly-ground black pepper


1. Combine honey, soy sauce and salmon strips. Allow fish to marinate for 10 minutes.
2. Heat a non-stick frying pan over a moderately high temperature. Add in oil or spray with cooking spray.
3. Stir-fry peppers for 2 – 3 minutes; add in peppadews, cabbage or spinach and bean sprouts. Stir-fry a further 3 – 4 minutes.
4. Place into a warmed serving dish, and keep warm.
5. Return the frying pan to the heat; drain fish well (reserve the marinade), before quickly frying for  5 minutes. Stir from time to time.
6. To the marinade add cornflour, and whisk well to blend. Add in water. Add mixture into the fish.
7. Continue to cook for a further 2 minutes until thickened. Check seasoning.
8. Mix salmon with stir-fried vegetables, and serve immediately with
cooked rice or noodles.


• Serve in pita bread halves or taco shells, instead of with rice or noodles.


• An easy way to get rid of fiddly bones in fish fillets is to use clean tweezers.