Asian Stir Fry Salmon With Celery

Prep Time10 min
Cook Time 10 min
Time to Table20 min

This Asian stir-fry uses our Skinless Boneless Pink Salmon – a good source of protein!


2 tbsp Vegetable oil
1 cup Celery (diced)
2 tbsp (few slices) Ginger, julienned
4 cloves Garlic, sliced
1 cup Cloud Ear Mushroom (or Black Fungus Mushroom), soaked
1/3 cup Cashew Nuts
2 cans (150 g each) CLOVER LEAF® Skinless Boneless Pink Salmon
4 Cherry tomatoes, seeds removed, diced
1/8 tsp Salt, pinch


  1. In a pot, bring water to boil, drizzle oil and blanch diced celery in boiling water for 30 seconds. Soak the celery in cold water and drain.
  2. Add oil to a preheated wok, sauté ginger and garlic until fragrant. Add blanched celery, mushroom, cashew and salmon (with the liquid), stir-fry until heated through.
  3. Garnish with tomatoes and add a pinch of salt before serving.



per serving
% Daily
Fat26 g35%
Saturated Fat4 g
Trans0 g
Saturated + Trans20%
Carbohydrate27 g
Fibre2 g7%
Sugars3 g3%
Protein25 g
Cholesterol60 mg
Sodium200 mg9%
Potassium450 mg10%
Calcium50 mg4%
Iron3 mg17%

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