Alive and Cooking

Salmon Tail Stir-Fry

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500g Salmon fillet (tail end)
100ml Kikkoman’s Garlic and Soy Marinade
1 red capsicum, sliced into strips
1 green capsicum, sliced into strips
3 Portobello mushrooms, sliced chunky
½ bunch spring onions, shredded
100g snow peas
1 carrot, peeled and sliced
½ pack vermicelli rice noodles
Splash of sesame oil
Splash of fish sauce


1. Baste the salmon with the marinade and allow to sit for about half an hour.

2. Heat your wok, add the sesame oil and fry the mushrooms first for 2 minutes, then add carrots (only half cook then remove.)

3. Add another splash of sesame oil to the wok and fry the capsicums for 1 minute, remove. Heat the wok again and fry the salmon skin side down first for about 2 minutes then turn, fry for 1-2 minutes, then remove.

4. Add the cooked vegetables and the snow peas and spring onions back to the wok, splash in some fish sauce, toss in the noodles and stir fry until heated.
5. Slice the salmon over the top of the noodles and vegetables.

Salmon Tail Stir-Fry