Alive and Cooking
 

Caramelised Pineapple Salmon

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Ingredients

2 salmon fillets, skin removed, cut into chunks

½ fresh pineapple, sliced

5 button mushrooms, quartered

2 bok choy, roughly sliced

3 spring onions, roughly chopped

1 clove garlic, crushed

200 g bean sprouts

Hoy sin sauce

Black bean sauce

Soy sauce

Cornflour

Extra virgin olive oil

Method

Into a wok with a good splash of oil, slide in the pineapple, cook until coloured, caramelised and soft, then remove and set aside. Into the wok with another splash of oil, add the garlic, bok choy, spring onion, mushrooms and fry until coloured. Remove and set aside.

Coat the salmon with 1 tbsp of each sauce, toss through a small bowl of cornflour and fry at high temp in the wok. Return the vegetables to the wok, pour in 3 tbsp of each sauce, toss to combine, then serve on a bed of bean sprouts with pineapple.

Caramelised Pineapple Salmon