Ingredients

• water (pan half full)
• salt
• 500 g potatoes (waxy)
• broccoli
• 350 g salmon (skinless)
• 5 g ras el kouzina (1⅔ tsp)
• 1.5 g cayenne pepper powder (½ tsp)
• 1.5 g salt (¼ tsp)
• 1 g dried parsley
• 25 ml sunflower oil
• 25 ml olive oil
• 75 g red onion (1 onion)
• 100 g red bell pepper (half red bell pepper)
• 75 g carrot (half carrot)
• 5 g ras el kouzina (1⅔ tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 5 g salt (⅚ tsp)
• 50 g sweet soy sauce
• 15 g honey
• 15 g oyster sauce

Instructions

1. Peel and slice the red onion into strips. Cut the red bell pepper into pieces. Peel and cut the carrot into thin slices. Peel and dice the potatoes.

2. Bring a pot of water to a boil and add salt. Then add the potato cubes and cook for 15-20 minutes or until the potatoes are tender but still firm. Drain the water.

3. Optional: Bring a saucepan of water to a boil and add the broccoli. Cook for 5-7 minutes.

4. Cut the salmon into cubes and place them in a deep bowl. Add the ras el kouzina, cayenne pepper, salt, dried parsley, and sunflower oil. Mix well.

5. Heat a frying pan over medium-high heat. Add the salmon and cook until it turns light pink or reaches the desired level of doneness (rare, medium, or well-done). Remove the salmon from the pan and set aside.

6. In the same frying pan, heat the olive oil over medium-high heat. Add the red onion, red bell pepper, carrot, broccoli, and potatoes, along with the ras el kouzina, cayenne pepper, and salt. Cook for 3-4 minutes.

7. Add the sweet soy sauce, honey, and oyster sauce to the vegetables in the frying pan. Cook briefly.

8. Finally, add the cooked salmon to the vegetables in the frying pan. Stir-fry briefly. Enjoy your meal!