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Chilli & Garlic Salmon Stir-Fry with Cashews

Chilli & Garlic Salmon Stir-Fry with Cashews

Chilli & Garlic Salmon Stir-Fry with Cashews

Chilli & Garlic Salmon Stir-Fry with Cashews

Chilli & Garlic Salmon Stir-Fry with Cashews

Chilli & Garlic Salmon Stir-Fry with Cashews

Chilli & Garlic Salmon Stir-Fry with Cashews

Chilli & Garlic Salmon Stir-Fry with Cashews

Chilli & Garlic Salmon Stir-Fry with Cashews

Chilli & Garlic Salmon Stir-Fry with Cashews

Made with

Made with

Made with

Made with

WILD'R Wild Alaska Salmon Chunks - Lemon & Pepper

WILD'R Wild Alaska Salmon Chunks - Lemon & Pepper

WILD'R Wild Alaska Salmon Chunks - Lemon & Pepper

WILD'R Wild Alaska Salmon Chunks - Lemon & Pepper

Serves
2
Prep
5 mins
Cook
12 mins
Total
17 mins
Occasion
Dinner
Flavour
Lemon & Pepper

Ready to eat — warm through only

Contains fish

One pan · Bowl

Jump to recipe ↓

Crisp stir-fried peppers, mangetout and spring onion in a sharp chilli and garlic sauce, scattered with toasted cashews and topped with lemon and pepper Alaska salmon chunks. A proper takeaway-beater in under 20 minutes.

Crisp stir-fried peppers, mangetout and spring onion in a sharp chilli and garlic sauce, scattered with toasted cashews and topped with lemon and pepper Alaska salmon chunks. A proper takeaway-beater in under 20 minutes.

By the WILD'R kitchen · Published 3 October 2026

One pan. The fish does none of the work.

One pan. The fish does none of the work.

One pan. The fish does none of the work.

One pan. The fish does none of the work.

Line-caught MSC-certified yellowfin, already grilled and finished with ginger, lime and toasted coconut. You build the broth. The steak just needs warming.

Line-caught MSC-certified yellowfin, already grilled and finished with ginger, lime and toasted coconut. You build the broth. The steak just needs warming.

Before you start

Before you start

DON'T COOK.

Your WILD'R tuna steaks are already cooked. They need warming through only - cooking them again will dry the fish and lose the topping.

Your WILD'R tuna steaks are already cooked. They need warming through only - cooking them again will dry the fish and lose the topping.

Fan oven

Fan oven

7 min

at 180°C, steaks whole

at 180°C, steaks whole

Or in a pan

Or in a pan

2 + 2 min

each side, warm pan, no oil

each side, warm pan, no oil

Ingredients

Serves

The WILD'R bit

1 pack WILD'R Wild Alaska Salmon Chunks - Lemon & Pepper

For the Stir-Fry

For the Sauce

To Finish

Contains fish. Fish, Soya, Cereals containing Gluten (Wheat), Sesame, Nuts,

Method

  1. Mix the Sauce

    Stir together the soy, rice vinegar, sugar, sesame oil and water and set aside.

  2. Toast the Cashews

    Dry-fry the cashews in a large pan or wok over a medium heat for 2 mins, turning them until golden. Tip onto a plate and set aside.

  3. Warm the Salmon

    Warm the WILD'R Lemon & Pepper salmon chunks in a fan oven for 6 mins @ 180C, or 2-3 mins in a warm pan, turning gently. Ready-to-eat, no additional cooking required. Keep the chunks whole so the pepper and herb coating stays intact.

  4. Stir-Fry the Vegetables

    Turn the heat to high and add the oil. Add the broccoli and peppers and stir-fry for 3 mins, then the mangetout, spring onion, garlic, ginger and chilli for a further 2 mins, until everything is blistered but still crisp.

  5. Finish & Serve

    Pour in the sauce and toss for 1 min until the vegetables are glossy and coated. Spoon over the warm rice, scatter the salmon chunks and toasted cashews over the top, and finish with sesame seeds, coriander and a lemon wedge.

The WILD'R way

Scatter the chunks over the top at the end and leave them whole, never tossed through the pan, so the lemon and pepper coating stays crisp and the pieces hold their shape.

Scatter the chunks over the top at the end and leave them whole, never tossed through the pan, so the lemon and pepper coating stays crisp and the pieces hold their shape.

COOK'S NOTES

  1. High Heat, Keep it Moving

    A stir fry wants the hottest pan you can manage. Cook in one layer if you can, and don't crowd it, or the vegetables release water and stew instead of blistering.

  2. Sauce at the Very End

    Add it once the vegetables are done, not before. It only needs a minute to coat and reduce, and any longer and it will pull water out of the veg.

  3. Storage

    Eat it the day it's made, as stir-fried vegetables go limp on reheating. Once the salmon has been warmed, eat it the same day and don't warm it a second time.

✻

100% natural ingredients

21g

High in protein & omega 3

✓

Ready to eat, cold or hot

125g · 2 × 90g steaks

Ginger, Lime & Coconut Tuna Steaks

Ginger, Lime & Coconut Tuna Steaks

Ginger, Lime & Coconut Tuna Steaks

MSC-certified, line-caught yellowfin from the Pacific — no nets, no compromise. Grilled and finished with ginger, lime and toasted coconut. 21g of protein a serving.

MSC-certified, line-caught yellowfin from the Pacific — no nets, no compromise. Grilled and finished with ginger, lime and toasted coconut. 21g of protein a serving.

Shop WILD'R Tuna

Steaks at Sainsbury's

Rate this recipe

4.8 from 62 ratings · Tap a star to rate

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