Salmon Stir Fry
With fresh salmon, vegetables and a homemade teriyaki sauce, this stir fry is a healthy weeknight meal.
Servings 4
Calories 343kcal
Ingredients
- 1 lb salmon, cut into 1 inch cubes
- ¼ cup low-sodium soy sauce
- 2 tablespoon water
- 2 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 green onion, diced
- 1 tablespoon toasted sesame seeds
- 2 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 large carrot, peeled and cut into matchsticks
- 1 cup green beans
Instructions
- In a large bowl, mix together the say sauce, water, brown sugar, cornstarch, honey, rice vinegar, sesame oil, garlic, ginger, green onions and sesame seeds. Stir in the diced salmon to coat.
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add the pepper, carrot and green beans and cook until tender, about 5 minutes. Remove and set aside.
- Reduce heat to medium. Add remaining oil and add the salmon, saving the sauce. Cook for 2-3 minutes and flip and cook for another 2-3 minutes.
- Add remaining sauce and veggies and cook for 2-3 minutes or until the salmon is done.
- Serve over some rice with sesame seeds and diced green onions.
Notes
- Use wild salmon when possible. It is healthier for you and just tastes better.
- Do not stir around the salmon or it will break. You know you can flip when it easily comes off the pan.
- You know the salmon is done when it is opaque and easily flakes.
- If you don't have fresh ginger, replace with ½ teaspoon of dried ginger.
- If you like some heat, add ¼ to ½ teaspoon crushed red pepper flakes.
Nutrition
Serving: 1g | Calories: 343kcal | Carbohydrates: 21g | Protein: 26g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 57mg | Sodium: 723mg | Potassium: 242mg | Fiber: 3g | Sugar: 7g