Vickys Quick Salmon Rainbow Stir-fry, Gluten, Dairy, Egg & Soy-Free

• 1 tbsp olive oil
• 1 tbsp Vickys Soy-Free Soy Sauce recipe from my profile
• 1 orange bell pepper, deseeded & sliced
• 1 yellow bell pepper, deseeded & sliced
• 300 grams baby plum tomatoes, halved
• 240 grams mange tout
• 12 baby sweetcorns, thickly sliced
• 1 cabbage, sliced
• 4 salmon fillets
• 80 ml thai sweet chilli sauce

1. Preheat the oven to gas 6 / 200C / 400F
2. Place the salmon fillets skin side down on a foil lined baking tray and bake uncovered for 15 minutes
3. Meanwhile, mix together the oil and soy sauce in a frying pan
4. Fry off the peppers, tomatoes, mange tout & baby corn for 3 minutes then add the cabbage and stir-fry for a further 2 minutes
5. Split the stir-fry between 4 pre-warmed plates
6. Take the salmon out of the oven, remove the skin and flake the flesh over the top of the vegetables
7. Serve with a drizzle with sweet chilli dipping sauce over the top

olive oil, soy sauce, orange bell pepper, yellow bell pepper, baby plum tomatoes, tout, baby sweetcorns, cabbage, salmon, chilli sauce

Taken from cookpad.com/us/recipes/343180-vickys-quick-salmon-rainbow-stir-fry-gluten-dairy-egg-soy-free (may not work)