April's Regal Salmon Lemon Stir-fry

Ingredients (Serves 4)

1 cup Apple juice
2 Lemons, juiced
2Tbsp Brown sugar
1Tbsp Cornflour, diluted with 3 Tbsp water
3Tbsp Vegetable oil
1Tbsp Crushed ginger & garlic
2tsp Chopped chilli
1 Carrot, peeled & julienned
1 Red capsicum, deseeded & cut into strips
16 Button mushrooms, quartered
2 Buk choy, washed & thinly siced
400g Regal Fresh Cuts Salmon Stirfry
handful Spinach leaves, washed
½cup Cashew nuts, toasted

Method

To make the lemon glaze, in a saucepan, heat the apple juice, lemon juice and brown sugar together. On the simmer, whisk in the cornflour slurry to lightly thicken

For the stir-fry, heat a wok, add the avocado oil, quickly fry the crushed ginger, garlic and chilli. Add the carrot, red capsicum, mushrooms and stir-fry for 3 minutes

Scatter over the salmon pieces, spinach leaves and cashews and fold through until the salmon is just cooked

Pour over the lemon glaze, gently fold through and serve in warmed broth bowls