275g Regal Marlborough King Salmon Fresh Cuts Stir Fry
¼ cup coconut flour
1 ½ cups shredded coconut
¼ tsp salt
1 egg, beaten
½ head broccoli
2 pak choy
150g snow peas, sliced
Sweet and sour sauce:
400g can mango slices
1 tsp chilli flakes
¼ cup rice vinegar
2 tbsp soy sauce
1 tbsp tomato paste
Preheat oven to 180°C. Line a baking tray with baking paper and spray with a little olive oil.
Mix the coconut flour, shredded coconut, and salt together in a shallow bowl. Set aside. Dip the salmon in the egg and coat both sides with the coconut mixture. Lay the pieces on the baking paper.
Bake the salmon for 15 minutes, turning once, until the salmon is cooked and the coconut has browned and crisp.
Meanwhile, cut the pak choy into quarters and rinse well. Lay the pak choy, broccoli, and snow peas in a steamer and steam until tender for 5-7 minutes, until they just tender.
Drain the juice from the mango pieces, and keep the juice. Finely slice the flesh and set aside. Mix half a cup of the reserved juice with the remaining sauce ingredients in a small saucepan. Bring to the boil, then reduce the heat and allow to simmer for 4-5 minutes.
Serve the salmon pieces, with the steamed vegetables, mango slices and drizzled with sweet and sour sauce.