In the first few weeks of the year we’ve had to recover from December holidays, get back to work and school (or start school in some cases!), deal with the general madness a new year brings and, of course, stretch our December salary to infinity and beyond.

Cooking supper can seem like a chore when we’re busy, and that’s why it’s good to have a few quick recipes in your arsenal. Yes, take-aways are quick too, but when you have to stretch a rand, not to mention trying to stay healthy, they should best be a treat, rather than a habit.

By now, everyone knows that salmon is really good for you.  So today I have a super tasty, super quick salmon dish that is full of flavour and so easy to make.  It comes courtesy of everyone’s favourite British chef, Jamie Oliver.

SUPER-QUICK SALMON STIR-FRY (MINISTRY OF FOOD)

“This is one of the fastest suppers ever! It only takes about five minutes from start to finish and is lovely served with rice or noodles. Just make sure you get the rice on before you start the salmon, or your stir-fry will be cold by the time it’s ready. I’ve used tandoori curry paste in this recipe, but you can use any type of curry paste.” – Jamie Oliver.

Serves 2

Sea salt and freshly ground black pepper

200 g basmati or wild rice

350 g salmon fillet, skin off and bones removed

A handful of salted peanuts

1 clove of garlic, peeled and chopped

A thumb-sized piece of fresh root ginger, peeled and chopped

1 fresh red chilli, finely chopped (and deseeded if you want to control the heat)

A bunch of fresh coriander

A handful of mangetouts (sugar-snap peas)

Groundnut oil (I’m a big fan of grapeseed oil)

1 heaped tablespoon of Patak’s tandoori curry paste (Pick n Pay stocks it)

½ a 400 ml tin of coconut milk

A handful of beansprouts

1 lime

Bring a pan of salted water to the boil, add the rice and cook according to packet’s instructions. While that’s cooking, chop the salmon into even-sized chunks. Crush the peanuts up in a pestle and mortar, or else put them in a tea towel or plastic sandwich bag and use a rolling pin to bash them up.

Put a wok on high heat and add two lugs of oil. Add the garlic, ginger, most of the chopped chilli and the coriander stalks. Stir for 30 seconds, then add the curry paste and stir for another 30 seconds. Add the salmon, cook for a minute or so, then add the mangetouts and coconut milk.  Let everything cook for another minute.  Taste and season with a little salt and pepper. 

Serve over rice, sprinkled with the peanuts and beansprouts with a squeeze of lime juice, the remaining chilli and coriander leaves.

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ooOoo