Creamy Salmon Soup
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Asian Stir Fry Salmon With Celery
Serves2
Prep Time10 min
Cook Time
10 min
Time to Table20 min
This Asian stir-fry uses our Skinless Boneless Pink Salmon – a good source of protein!
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USED IN THIS RECIPE
Ingredients
2 tbsp Vegetable oil
1 cup Celery (diced)
2 tbsp (few slices) Ginger, julienned
4 cloves Garlic, sliced
1 cup Cloud Ear Mushroom (or Black Fungus Mushroom), soaked
1/3 cup Cashew Nuts
2 cans (150 g each) CLOVER LEAF® Skinless Boneless Pink Salmon
4 Cherry tomatoes, seeds removed, diced
1/8 tsp Salt, pinch
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In a pot, bring water to boil, drizzle oil and blanch diced celery in boiling water for 30 seconds. Soak the celery in cold water and drain.
- Add oil to a preheated wok, sauté ginger and garlic until fragrant. Add blanched celery, mushroom, cashew and salmon (with the liquid), stir-fry until heated through.
- Garnish with tomatoes and add a pinch of salt before serving.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 440 | |
| Fat | 26 g | 35% |
| Saturated Fat | 4 g | |
| Trans | 0 g | |
| Saturated + Trans | 20% | |
| Carbohydrate | 27 g | |
| Fibre | 2 g | 7% |
| Sugars | 3 g | 3% |
| Protein | 25 g | |
| Cholesterol | 60 mg | |
| Sodium | 200 mg | 9% |
| Potassium | 450 mg | 10% |
| Calcium | 50 mg | 4% |
| Iron | 3 mg | 17% |
