Thermomix Ginger Lime Stir Fry Salmon

by Tenina Holder
posted 21 May, 2020 (last updated 22 May, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

This Ginger Lime Stir Fry boasts nutrients, exciting flavor and quick assembly. It's light, veggie-forward and anything but dull; making it a wonderful weeknight dinner contender. The homemade dressing is comprised of garlicky, gingery and umami flavors, contrasted with the handful of fresh herbs as garnish at the end resulting in a kaleidoscope of flavors. Vermicelli noodles soak up the sauce and salmon offers protein and omega-3 fatty acids, giving this dish a perfect balance between health and taste.



  • Onion icon
    2 (9.88oz/280g)
  • Lime icon
    1 (3.53oz/100g)
    juice of
  • Green beans icon
    Green beans
    7.05oz/200g (about 1¾ cups)
  • Kaffir lime leaves icon
    Kaffir lime leaves
    finely chopped
  • Salmon filet icon
    Salmon filet
    17.64oz/500g (about 3¾)
    cubed, skinned, boned
  • Lime icon
    2 (7.05oz/200g)
    halved lengthways
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    0.71oz/20g (about 3¾ tbsp)
  • Fresh chili icon
    Fresh chili
    1 (0.71oz/20g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.11fl oz/30g (2¼ tbsp)
  • Soy sauce icon
    Soy sauce
    2 tbsp (1.00fl oz/35g)
  • Kecap manis icon
    Kecap manis
    2 tbsp (1.00fl oz/30g)
  • Coconut sugar icon
    Coconut sugar
    1 tbsp (0.44oz/13g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Bok choy icon
    Bok choy
    4 heads (None)
  • Vermicelli icon
    7.05oz/200g (about 2 cups)
  • Sesame oil icon
    Sesame oil
    1 tbsp (0.50fl oz/14g)
  • Fresh herbs icon
    Fresh herbs
    1 handful
  • Kaffir lime leaves icon
    Kaffir lime leaves
    as needed


  1. Place onion, garlic, ginger, chilli and EVOO into the thermomix bowl
  2. Chop - approx 5 sec, speed 6
  3. Cook - approx 5 min, varoma, speed 1
  4. Add soy sauce, kepap manis, coconut sugar and lime juice
  5. Cook - approx 5 min, varoma, speed 1
  6. Insert butterfly and add beans and shredded kaffir lime leaf
  7. Sauté - approx 4 min, varoma, reverse gentle stir
  8. Add salmon
  9. Sauté - approx 2 min, varoma, reverse gentle stir
  10. Heat a dash of EVOO in a cast iron pan or wok
  11. Quickly saute the bok choy until wilted
  12. Caramelise 2 lime cheeks with a little EVOO in the hot pan
  13. Prepare the noodles according to package directions
  14. Assemble all components in a bowl and serve drizzled with sesame oil and loads of fresh herbs, the lime cheeks and lime leaves

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