- 400g Fresh Huon Salmon
- 3 tbsp Soy sauce
- 1/2 knob Fresh ginger, finely grated
- 4 cups Cooked white rice
- 300g Snow peas, topped and tailed
- 4 stalks Spring onions, thinly sliced
Remove skin from salmon portions and cut into bite size pieces. In a medium bowl, combine soy and ginger then add salmon and toss to combine.
Heat a wok over high heat and add 2 tbs vegetable oil. Pour in the salmon and soy mixture and stir fry over high heat until the salmon starts to colour. Add the snow peas and continue to stir.
Add the rice, breaking up any clumps and continue stirring and tossing for about 2 minutes until the rice is heated through and the snow peas are looking glossy. Stir through half the spring onions.
Remove from heat and divide into 4 bowls and top with remaining spring onions. Serve with chili sauce if desired.