A warm skillet-style dish built around broccoli, plenty of salmon and crunchy cashews, all coated in a soy–oyster sauce with a hint of chilli. Cooked quickly in coconut or olive oil, it works as a main, a warm salad, or part of a larger veggie-and-fish plate.
- 250–300 g broccoli florets
- 250–300 g salmon fillet, skin and bones removed
- 40–50 g cashews
- 1–2 tbsp coconut or olive oil
- 2 tbsp soy sauce (low sodium if possible)
- 1–1.5 tbsp oyster sauce
- 1 small red chilli (or a pinch of chilli flakes), to taste
- 1–2 garlic cloves
Separate the broccoli into small florets. If preferred, briefly blanch them: place in boiling water for 1–2 minutes, then drain well. This keeps the broccoli bright green and slightly crunchy.
Cut the salmon into medium cubes or strips. Finely chop the chilli and garlic (if using).
In a small bowl, mix the soy sauce, oyster sauce and 1–2 tbsp of water. Taste and adjust with a little more soy or oyster sauce if a stronger flavour is desired.
Toast the cashews in a dry pan over medium heat until lightly golden and fragrant. Remove and set aside.
In the same pan, heat the coconut or olive oil. Add the salmon pieces and cook for about 3–4 minutes, turning gently, until just cooked on the outside but still moist inside. Remove the salmon to a plate.
Add the broccoli, chilli and garlic to the pan. Stir-fry for a few minutes until the broccoli is almost tender but still crisp.
Return the salmon to the pan, add the toasted cashews and pour in the soy–oyster sauce mixture. Gently toss everything together, reduce the heat and let it cook for another 1–2 minutes so the sauce thickens slightly and coats the broccoli and salmon
Separate the broccoli into small florets. If preferred, briefly blanch them: place in boiling water for 1–2 minutes, then drain well. This keeps the broccoli bright green and slightly crunchy.
Cut the salmon into medium cubes or strips. Finely chop the chilli and garlic (if using).
In a small bowl, mix the soy sauce, oyster sauce and 1–2 tbsp of water. Taste and adjust with a little more soy or oyster sauce if a stronger flavour is desired.
Toast the cashews in a dry pan over medium heat until lightly golden and fragrant. Remove and set aside.
In the same pan, heat the coconut or olive oil. Add the salmon pieces and cook for about 3–4 minutes, turning gently, until just cooked on the outside but still moist inside. Remove the salmon to a plate.
Add the broccoli, chilli and garlic to the pan. Stir-fry for a few minutes until the broccoli is almost tender but still crisp.
Return the salmon to the pan, add the toasted cashews and pour in the soy–oyster sauce mixture. Gently toss everything together, reduce the heat and let it cook for another 1–2 minutes so the sauce thickens slightly and coats the broccoli and salmon
