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Salmon and Bok Choy Chilli Stir-Fry with Fragrant Quinoa

Serves  4-6
Prep time: 15 minutes
Cooking time: 20 minutes



  • 450g salmon fillets, cut into 1cm slices
  • 1 tsp. sesame oil
  • 1 cup vegetable stock
  • 2 small red chilli, deseeded and thinly sliced
  • 2 tbsp. ginger, grated
  • 2 garlic cloves, roughly crushed
  • 2 bunches bok choy, washed and separate each leaf, cut in half lengthways
  • 1 bunch a coriander, washed and roughly chopped
  • 2 tbsp. tamari/soy
  • 1 tbsp. honey
  • 2 cups cooked quinoa
  • 1 tbsp. sesame seeds, toasted
View the method
  1. Heat wok to high heat, add ½ tbsp. of sesame oil, chilli, garlic and ginger, and cook the salmon for 3 minutes in a few tablespoons of stock.
  2. Add bok choy and cook until just wilted. Stir though soy and honey, add half the bunch of coriander, cooking for a further 2 minutes.
  3. In a bowl, mix together the quinoa with the other half of the coriander and sesame oil.
  4. Serve the salmon and bok choy on a large platter, on a bed of the fragrant quinoa and sprinkle with sesame seeds.
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