Pete Evans Inspired Seared Salmon with Garlic, Ginger & Celery Stir Fry

Prepare Ingredients:

Trim celery and cut into 10 x 1cm batons. Peel and thinly slice garlic. Peel ginger and cut into matchsticks. Trim choy sum and roughly chop leaves and stems. Trim broccolini and cut in half. Thinly slice red chili on a slight angle. Pick coriander leaves, discarding stems.

Cook Salmon:

Heat a pan over medium-high heat. Pat salmon dry with paper towel. Rub both sides of the salmon with oil and season with salt and pepper. Cook, skin-side down, for 3 minutes or until skin is crisp. Turn salmon and cook for a further 2-3 minutes for medium or until cooked to your liking. Transfer to a plate, skin-side up and set aside for 5 minutes to rest.

Start Stir Fry:

Heat olive oil in a pan over medium-high heat, until just starting to smoke. Add celery, toss and cook for 2 minutes or until celery starts to colour. Add the garlic and chili (to taste) and cook for 30 seconds, or until fragrant.

Finish Stir Fry & Add Sauce:

Add in the choy sum and broccolini and continue to cook, tossing frequently, for 2 more minutes, until the garlic is starting to turn golden. Move the veg to the edges of the pan and add in soy sauce, ginger, sesame oil (to taste) and ¹⁄₃ cup water and bring to a boil. As the sauce starts to boil, combine with the veg and cook, stirring for 2-3 minutes.

You Plate It:

Season with salt and pepper as necessary. Divide the stir fry between plates and top with salmon. Scatter coriander over as garnish and enjoy!