Directions:
- In small saucepan, stir bouillon cube into water; add lemon slices, fines herbs, peppercorns, and star anise; bring to a boil; reduce heat to a simmer.
- Season the salmon lightly with salt and poach the fillet in the vegetable stock for approximately seven minutes.
- Pour the sesame oil into a hot pan and quickly fry the pak choi, peppers, onion, mange tout and chili.
- Add the bean sprouts and the soy sauce to the pan and mix thoroughly.
- Place contents of the pan in the centre of a warm plate and top with the poached salmon.
- Drizzle any excess dressing around and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.92 Kcal (1499 kJ) | ||
| Calories from fat | 123.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.67g | 21% | |
|---|---|---|---|
| Cholesterol | 0.83mg | 0% | |
| Sodium | 1796.79mg | 75% | |
| Potassium | 2647.57mg | 56% | |
| Total Carbs | 45.3g | 15% | |
| Sugars | 20.12g | 80% | |
| Dietary Fiber | 17.43g | 70% | |
| Protein | 23.02g | 46% | |
| Vitamin C | 531.9mg | 886% | |
| Iron | 11.3mg | 63% | |
| Calcium | 976.9mg | 98% | |
| Amount Per 100 g | |||
| Calories | 25.03 Kcal (105 kJ) | ||
| Calories from fat | 8.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 21% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 125.66mg | 75% | |
| Potassium | 185.15mg | 56% | |
| Total Carbs | 3.17g | 15% | |
| Sugars | 1.41g | 80% | |
| Dietary Fiber | 1.22g | 70% | |
| Protein | 1.61g | 46% | |
| Vitamin C | 37.2mg | 886% | |
| Iron | 0.8mg | 63% | |
| Calcium | 68.3mg | 98% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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