Summer salmon stir fry

Yield: 1 servings

Measure Ingredient
450 grams Salmon strips
½ Cucumber; unpeeled and cut
; into thin strips
30 grams Butter
1 tablespoon Sunflower oil
4 Floz white wine
6 tablespoons Double cream
2 tablespoons Green peppercorns

Cut the salmon into strips. Melt the butter with oil in a wok. Add the cucumber and stir fry for 1-2 minutes. Add the salmon and stir fry for a further 2-3 minutes. Add wine and stir fry until wine evaporates off.

Lower heat add double cream, green peppercorns and seasoning. Cook gently.

Garnish with snipped chives. Serve with egg noodles or a good green salad and crusty bread rolls.

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Carlton Food Network

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