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Vickys Quick Salmon Rainbow Stir-fry, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Quick Salmon Rainbow Stir-fry, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 20 minutes
Serving : 4
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Prepare the ingredients before making Vickys Quick Salmon Rainbow Stir-fry, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Quick Salmon Rainbow Stir-fry, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Quick Salmon Rainbow Stir-fry, Gluten, Dairy, Egg & Soy-Free

  • 1 tbsp olive oil
  • 1 tbsp Vickys Soy-Free Soy Sauce recipe from my profile
  • 1 orange bell pepper, deseeded & sliced
  • 1 yellow bell pepper, deseeded & sliced
  • 300 grams baby plum tomatoes, halved
  • 240 grams mange tout
  • 12 baby sweetcorns, thickly sliced
  • 1 cabbage, sliced
  • 4 salmon fillets
  • 80 ml thai sweet chilli sauce

How to Make Vickys Quick Salmon Rainbow Stir-fry, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Vickys Quick Salmon Rainbow Stir-fry, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Preheat the oven to gas 6 / 200C / 400°F
  • Step 2
  • Place the salmon fillets skin side down on a foil lined baking tray and bake uncovered for 15 minutes
  • Step 3
  • Meanwhile, mix together the oil and soy sauce in a frying pan
  • Step 4
  • Fry off the peppers, tomatoes, mange tout & baby corn for 3 minutes then add the cabbage and stir-fry for a further 2 minutes
  • Step 5
  • Split the stir-fry between 4 pre-warmed plates
  • Step 6
  • Take the salmon out of the oven, remove the skin and flake the flesh over the top of the vegetables
  • Step 7
  • Serve with a drizzle with sweet chilli dipping sauce over the top
Vickys Quick Salmon Rainbow Stir-fry, Gluten, Dairy, Egg & Soy-Free Reviews

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