Spa Cuisine - Poached Salmon Stir-Fry - cooking recipe

Ingredients

1 (180 g) skinless salmon fillets (approx 180g, skin off)
1/2 vegetable bouillon cube
1 cup water
3 -4 lemon slices
1 bunch fines herbes (or herbs of your choice)
5 -6 peppercorns (or to taste)
star anise, to taste
For stir fry
1 pak choi, shredded
1/4 red pepper, sliced
30 g bean sprouts
20 g red onions, sliced
20 g mange-touts peas (sugar snap peas)
1 fresh red chile, sliced and with no seeds
1 tablespoon sesame oil
1 tablespoon chili sauce
1 tablespoon soy sauce

Preparation

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.