The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Seared salmon with leek & butter bean stir-fry
It’s time to jazz up the weekly stir-fry. Swap noodles for sliced carrots, leek and filling butter beans, and boost flavour with tamari, lime and spring onions. The crowning glory? Flaky, sustainably sourced salmon.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 leek
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 240g butter beans (drained) (Dried Butter beans rehydrated, Water, Salt, Antioxidant: ascorbic acid)
- 1 unwaxed lime
- 120g chestnut mushrooms
- 2 spring onion
- 1 carrot
- 2 salmon fillets (skin off) (Fish)
- 1 tsp Chinese five-spice (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 1 handful of fresh flat-leaf parsley
- 2cm fresh ginger
- 2 garlic clove
Nutritional Information
Calories: 558
Protein: 42g
Carbs: 28g
Fat: 32g
Seared salmon with leek & butter bean stir-fry
It’s time to jazz up the weekly stir-fry. Swap noodles for sliced carrots, leek and filling butter beans, and boost flavour with tamari, lime and spring onions. The crowning glory? Flaky, sustainably sourced salmon.
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Cooking Instructions
- Heat a medium frying pan with 2 tsp oil on a medium-high heat. Add the salmon to the pan and cook for 5 mins on each side, until golden and cooked through. Transfer to a plate to rest; keep warm.
- Meanwhile, drain the beans and rinse. Peel the carrot. Continue peeling the carrot to make ribbons, then slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Trim the leek and cut in half lengthways, then thinly slice lengthways into long 'noodles'. Thinly slice the spring onions. Finely chop the parsley. Peel the ginger and garlic, then finely chop or grate. Thinly slice the mushrooms. Quarter the lime.
- Once the salmon is resting, reheat its pan with 1 tsp oil. Add the mushrooms and cook for 2 mins, then add the five-spice, garlic, ginger, carrot, leek and half the spring onions. Cook for 5 mins, then add the beans, tamari, juice from 2 lime wedges and half the parsley. Season with black pepper and cook for a further 2 mins.
- Serve the leek and butter bean stir-fry topped with the salmon. Garnish with the remaining parsley and lime wedges.
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