Seared Salmon, Celery & Sesame Stir Fry with Garlic, Ginger & Chilli

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 broccoli into florets and cut in half. Thinly slice red chilli on a slight angle. Pick coriander leaves, discarding stems.

Tip! Remove seeds from red chilli if you prefer less heat.

Heat a pan over medium-high heat. 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.

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 chilli (to taste) and cook for 30 seconds, or until fragrant.

Tip! Add the chilli to your taste - as little or as much as you like.

Add in the choy sum and broccoli 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.

Tip! Sesame Oil is quite strong in flavour - add to taste.

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

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 broccoli into florets and cut in half. Thinly slice red chilli on a slight angle. Pick coriander leaves, discarding stems.

Tip! Remove seeds from red chilli if you prefer less heat.

Heat a pan over medium-high heat. 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.

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 chilli (to taste) and cook for 30 seconds, or until fragrant.

Tip! Add the chilli to your taste - as little or as much as you like.

Add in the choy sum and broccoli 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.

Tip! Sesame Oil is quite strong in flavour - add to taste.

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