Lunch · 20 mins
A creamy, gently smoky chowder built on tinned potatoes and frozen sweetcorn, with the Lemon & Pepper salmon added right…
Contains: Fish, Milk, Cereals containing gluten, Celery, Mustard
Chilli & Garlic Salmon Stir-Fry with Cashews
Crisp stir-fried peppers, mangetout and spring onion in a sharp chilli and garlic sauce, scattered with toasted cashews and topped with Lemon & Pepper Alaska salmon chunks. A proper takeaway-beater in under 20 minutes.
By the WILD’R kitchen · Published 9 September 2026
- Prep
- 5 mins
- Pan
- 12 mins
- Total
- 17 mins
- Occasion
- Dinner
- Flavour
- Lemon & Pepper
Allergens
Contains: Fish, Soybeans, Cereals containing gluten, Sesame, Nuts
Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.
ready to eat One pan. The fish does none of the work.
Your WILD’R salmon chunks are already grilled. They need warming through only. Cooking them again will dry the fish and lose the glaze. Or skip it entirely and eat them cold.
Fan oven
7 min
at 180C, chunks whole
Or in a pan
2 + 2 min
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, Soybeans, Cereals containing gluten, Sesame, Nuts
Method
Mix the Sauce
Stir together the soy, rice vinegar, sugar, sesame oil and water and set aside.
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.
Warm the Salmon
Warm the WILD'R Lemon & Pepper salmon chunks in a fan oven for 7 minutes at 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.
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.
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.
Cook’s notes
- 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.
- 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.
- Storage
- Best on the day it is made, while the vegetables are still crisp. If you have leftovers, cool them quickly, cover them and keep them in the fridge for up to two days. Reheat until piping hot all the way through, and only reheat once. Do not freeze.
Made with Lemon & Pepper Salmon Chunks
Bright lemon zest and a good crack of black pepper. Clean, sharp and endlessly versatile.
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