Salmon fillet the Oriental way

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  • 4 x 125 gram salmon fillet without skin
  • 250 grams haricots verts
  • 2 cloves of garlic
  • 1 piece of red chilli
  • 50 grams of fresh ginger root
  • 1 can of pineapple chunks
  • 2 tbsp oyster sauce
  • 150 grams of bean sprouts
  • 100 grams of unsalted cashews
  • 4 and wok oil

  • Kitchen: Oriental
  • Meal: Main dish
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Passive time: 20 minutes
  • Portions 4 persons

Preparation method

Rinse the salmon fillet under cold running water and pat it dry. Cut the salmon fillet into cubes or strips. Clean the haricots verts, cut them in half and cook for 2 minutes. Drain them and rinse with cold water. Peel and grate the ginger root. Halve the chilli, remove the seeds and cut the flesh into small strips. Heat 4 tablespoons of wok oil in a wok and stir-fry the salmon for 3 minutes. Remove the fish from the pan and keep it warm for a while. Fry the crushed cloves of garlic and the ginger root in the shortening. Stir in the chili pepper, green beans, pineapple chunks and oyster sauce and stir fry 3 minutes. Add the salmon and bean sprouts and heat well. Sprinkle the cashews over the dish before serving.