• See ‘Top Steak Tips!’ (below left).
• Slice zucchini and capsicum into thin sticks.
• Trim green beans and baby broccoli.
• Finely chop garlic.
• In a small bowl, add a good drizzle of olive oil, garlic and a pinch of chilli 
flakes (if using), then season with pepper. 

• Pat salmon dry with paper towel and season both sides with a pinch of salt and pepper. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.

TIP: Patting the skin dry helps it crisp up in the pan!

• While salmon is resting, wipe out frying pan, then return to high heat with a 
drizzle of olive oil.
• Stir-fry capsicum, green beans, zucchini and baby broccoli until tender, 
4-5 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Add the soy sauce and honey and cook until bubbling, 30 seconds. Season 
with salt and pepper to taste.

• Divide salmon and ginger-soy veggies between plates.

• Top with chilli garlic butter to serve. Enjoy!