2.5cm (1in) piece fresh root ginger, peeled and finely grated
1
garlic clove, crushed
1 red chilli, deseeded and finely chopped
3
red peppers, deseeded and sliced
500g
(1lb 2oz) pak choi, each cut into 4-5 pieces lengthways
50g
(2oz) radishes, finely sliced
2 spring onions, finely sliced
small bunch coriander, roughly chopped
For the marinade
3Tbsp.
soy sauce
2tsp.
toasted sesame oil
zest and juice 1 orange
2tsp.
runny honey
Directions
Step 1
Stir together the marinade ingredients in a large non-metallic bowl. Add the salmon, mix and set aside to marinate for 15min.
Step 2
Heat a large frying pan or wok over medium-high heat. Lift salmon out of the marinade (reserve marinade) and fry for 5min, turning once, until golden and cooked through. Lift on to a board, cover with foil and set aside.
Step 3
To the empty pan/wok, add the orange slices and fry for 1min on each side until golden. Lift on to a plate and set aside.
Step 4
Turn up the heat under the pan/wok to high and add the oil. Stir-fry the broccoli for 4-5min until almost tender. Add the ginger, garlic, chilli, red peppers, pak choi and reserved marinade and fry for a few minutes until vegetables are just tender.
Step 5
Quickly toss through the radishes, spring onions, coriander and fried orange slices. Serve immediately, topped with the salmon.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
