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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve with white or brown rice. Ingredients:
2 tablespoons all-purpose flour |
2 teaspoons wasabi powder (or english mustard powder) |
1 lb salmon fillet, skinned and cut into 1 1/2-inch pieces |
2 -3 tablespoons sunflower oil |
2 garlic cloves, chopped |
4 tablespoons light soy sauce |
1/2 cup mirin or 1/2 cup dry sherry |
4 tablespoons fresh apple juice |
4 cups shredded fresh spinach |
1/2 cup water |
2 scallions, sliced diagonally |
1 tablespoon toasted sesame seeds |
Directions:
1. On a plate, mix the flour and wasabi powder together.
2. Dip the salmon pieces into the flour until lightly coated all over.
3. Heat a wok until hot; add in the oil, then add half of the salmon and sear it, without moving, for 1 minute.
4. Turn and sear the other side for 1 minute.
5. Remove from wok and keep warm; repeat with the remaining salmon.
6. Add garlic, soy sauce, mirin, apple juice, spinach, and water to the wok; stir-fry until the spinach has wilted, about 2 minutes.
7. Return fish to wok; stir to coat in the sauce, then cook 1-2 minutes.
8. Serve over rice with the scallions and sesame seeds sprinkled on top.
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