Stir-Fried Salmon with Coconut Milk, Kale, and Lemongrass

Name: Stir-Fried Salmon with Coconut Milk, Kale, and Lemongrass
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 300 g salmon fillet; 150 g kale; 150 g button mushrooms; 100 ml coconut milk; 1 stalk lemongrass; 1 tsp fish sauce (nuoc-mâm)

Temps

20 min

Difficulté

facile

Ingrédients

Budget

~5-8 €

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Valeurs nutritionnelles

Score santé

Bon · /100

430 kcal

par portion

34 gProtéines

26 gLipides

14 gGlucides

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2pers.

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Etapes

1
Cut the salmon into cubes. Remove the stems from the kale and tear the leaves. Slice the mushrooms and lemongrass.
5 min
2
Heat the wok over high heat. Sear the salmon cubes for 2 minutes, then set aside.
3 min
3
Stir-fry the mushrooms and lemongrass for 2 minutes. Add the kale and cook for 2 minutes.
4 min
4
Pour in the coconut milk and fish sauce, return the salmon, and simmer for 2 minutes over medium heat.
3 min