Ginger smoked salmon with Broccolini and tofu wok




1 150g ginger smoked salmon loin1 tray of broccolini
1 Piece of tofu
Mild olive oil
Salt and pepper
Soy sauce


Dice the ginger smoked salmon loin into bite-sized cubes. It is recommended to store in the freezer for approximately 15 minutes, this way it will be easier to handle the salmon. Cut the Broccolini and tofu into small pieces, sauté all ingredients in a frying pan or wok with mild olive oil, until the Broccolini is al dente.  Season. Add the wok into a bowl, add the diced ginger smoked salmon and season with soy sauce.  Serve.

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