For a light lunch or evening meal try Crispy Asian Salmon & Stir-Fried Vegetables served on a Ready To Bake Multi-Seed Rolls. Sprinkle with fresh coriander leaves and enjoy! ​​​​​​​​

Serves: 4

Takes: 45 minutes, plus 30 minutes marinating time

Ingredients

• 1 pack Paul Hollywood Ready To Bake Multi-Seed Rolls

• 4 salmon fillets, boneless with skin left on

• 4 tbsp dark soy sauce

• 2 tsp honey

• 2 tbsp sweet chilli sauce

• 1 tbsp vegetable or sesame or coconut oil

• 1 red pepper, thinly sliced

• 8-10 mange tout, sliced diagonally

• 4 baby corn, sliced diagonally

• 1 carrot, grated

• Large handful Chinese leaf, shredded

• Handful beansprouts

• Fresh coriander leaves, roughly chopped

Method

1. Add the soy sauce, honey and sweet chilli sauce to a bowl and mix. Add the salmon fillets and toss to coat then cover and pop back in the fridge for at least half an hour to marinate

2. When the fish has marinated, preheat the oven to 200°C fan and cook the Multi-Seed Rolls according to the pack instructions

3. Meanwhile, heat a non-stick frying pan over high heat and add the salmon fillets, skin side down. Cook for 2-3 minutes until the skin is crispy and well browned then reduce the heat to medium. Turn the fillets over and cook the other side for another minute or so, until just cooked through, then lift out onto a plate and keep warm

4. Heat the vegetable/sesame/coconut oil in the same pan and add the red pepper, mange tout, baby corn, carrot and Chinese leaf. Stir fry for 2 minutes then add a splash of soy sauce and the beansprouts. Cook for another minute – the vegetables should still be crunchy. 

5. When the Multi-Seed Rolls are cooked and have cooled for a minute or two, split them in half. Divide the veggies between the rolls then top each with a salmon fillet. You can leave the fillets whole or break into chunks if you prefer. The crispy skin is delicious so you can leave that on if you like. Scatter over some coriander leaves and pop on the lids before serving