Crispy-skinned wild salmon seared to perfection, served with salty, umami-rich tamari and vibrant stir-fried vegetables. Light avocado oil’s neutral flavour and high smoke point makes it the perfect base for frying — giving you that golden salmon skin and perfectly charred veg. A nutrient-rich, quick and easy recipe with bold, fresh flavour.
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GOOD PHATS: Spanish Light Avocado Oil Squeezy
SERVES: 2
PREP TIME: 5 MINS
COOK TIME: 10 MINS
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INGREDIENTS
SALMON & VEGETABLES:
2 GARLIC CLOVES
1 SMALL PIECE OF GINGER
1 RED CHILLI (OPTIONAL)
2 WILD SALMON FILLETS, SKIN ON
1 PACK STIR-FRY VEGETABLE MIX
A HANDFUL OF FRESH CORIANDER
GOOD PHATS ORGANIC EXTRA VIRGIN OLIVE OIL
SEA SALT
CRACKED BLACK PEPPER
TAMARI GLAZE:
A SPLASH OF TAMARI
1 TSP ERYTHRITOL
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METHOD
PREP:
Step One
Peel and finely slice the garlic. Julienne the ginger. Thinly slice the red chilli, if using. Set aside.
Pat the salmon fillets dry with a paper towel. Season with sea salt and cracked black pepper.
COOK:
Step Two
Heat a pan over medium-high heat. Add a generous drizzle of light avocado oil. Once hot, place the salmon fillets skin-side down. Press gently for 30 seconds to help the skin crisp. Cook for 3–4 minutes.
Step Three
While the salmon is cooking, heat a separate wok or pan over high heat. Add a drizzle of avocado oil. Toss in the garlic, ginger, and chilli. Stir-fry for 30 seconds, just until fragrant.
Add the stir-fry veg mix and cook for 2–3 minutes, stirring occasionally to keep it vibrant and crisp. Once cooked, remove from heat and set aside.
Step Four
Flip the salmon fillets. Pour in the tamari and erythritol. Let it bubble and reduce while the salmon finishes cooking — around 1–2 minutes. Baste with the glaze as it thickens. Remove from heat.
SERVE:
Top the stir-fried veg with salmon fillets. Spoon over the tamari glaze for a rich, umami finish. Scatter with coriander and extra chopped chilli.
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Chef’s Tip
For added texture, sprinkle with toasted sesame seeds or crushed nuts before serving 🥜
