Michelle Bridges’ Ginger Salmon Stir-Fry with Chinese Broccoli

As with  my other stir-fries, you  can replace the fish with  any  kind  of protein you like. I would recommend tofu or chicken as alternatives for this dish.

Michelle Bridges Salmon Stir Fry Chinese Broccoli

Ginger Salmon Stir-Fry with Chinese Broccoli



  • 210 g salmon fillet, cut into bite-sized pieces
  • 2 cloves garlic, thinly sliced
  • 2 cm piece ginger, grated
  • 2 tablespoons reduced-salt soy sauce
  • 2 teaspoons vegetable oil
  • 1 bunch gai lan (Chinese broccoli), cut into 5 cm lengths
  • 1 medium red capsicum, thinly sliced
  • 6 medium shallots, cut into 5 cm lengths


  1. Combine the salmon, garlic, ginger and half the soy sauce in a bowl.
  2. Heat half the oil in a wok over high heat. Add the gai lan, capsicum and 1 tablespoon water, then stir-fry for 2 minutes or until the vegetables are just tender. Transfer to a bowl.
  3. Heat half the remaining oil and stir-fry the shallots for 1−2 minutes or until bright green. Transfer to the bowl with the other vegetables.
  4. Heat the remaining oil and stir-fry the salmon for 2 minutes or until lightly browned.
  5. Return the vegetables to the wok, with the remaining soy sauce, and toss to combine.
  6. Divide the stir-fry between bowls and scatter with coriander leaves to serve.

Mish tip

Gai lan (Chinese broccoli) is a leafy Asian green and, like regular broccoli, it is extremely nutritious. If you can’t find it, simply replace with any other leafy Asian green.

Nutrition info (per serving):

396 calories.

Michelle Bridges Get Real

Recipe from the book Get Real!: Inspiring Stories and Lessons from the Michelle Bridges 12 Week Body Transformation Revolution by Michelle Bridges and photography by Jane Allen, published by Viking, RRP $24.99.

What’s Michelle’s favourite foodie treat? Read our Q&A with Michelle and find the answer here.