Cut each salmon steak into 6 even slices, and thread on to bamboo skewers. If the skewers are too long, cut off the ends. Heat a flat frying pan and cook the salmon skin side down until golden, then season to taste. Repeat on the other side, but dont overcook or the flavour will be spoiled. While the salmon is cooking, heat a wok and add the sesame and vegetable oils. Raise the temperature and add the garlic, chilli and ginger. Cook for one minute and then add the remaining vegetables in this order: asparagus, bok choi, spring onions, broccoli, baby spinach, sugar snap peas. Then add the honey, soy sauce, mint, coriander and cornflour mixture. This will thicken the sauce. The stock needs to be added continuously from this point, and the whole dish needs to cook for 2 minutes. Serve some of the stir-fried vegetables on a plate topped with the salmon. Serve immediately while everything is still hot.
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|Serving Size: 1 Serving (4634g)|
|Recipe Makes: 1|
|Calories from Fat: 623 (26%)|
|Amt Per Serving||% DV|
|Total Fat 69.2g||92 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 27.3g|
|Cholesterol 661.4mg||204 %|
|Sodium 7086.2mg||244 %|
|Potassium 17232.2mg||453 %|
|Total Carbohydrate 139.8g||41 %|
|Dietary Fiber 54.4g||218 %|
|Sugars, other 85.5g|
|Protein 334.2g||477 %|
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Calories per serving: 2402
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