salmon stirfry with rice in a bowl with chopsticks
Print

Spicy Salmon Stirfry

Afresh, spicy, and zesty Asian inspired dish with an almost Mexican influence. It’s prepared with fresh ingredients, is easy to make and tastes much more complex that it actually is.
Course Dinner
Cuisine Australian
Keyword Spicy salmon stirfry with vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 428kcal
Author Kim

Ingredients

Salmon Marinade

  • 250 grams/ ½ Pound Fresh or Frozen Salmon not tinned
  • 1 tablespoon Light Soy Sauce
  • 1 tablespoon Crushed garlic
  • 1 teaspoon Siracha Hot Chilli Sauce
  • Juice of half a medium Orange

Stirfry Sauce

  • 1 tablespoon Light Soy Sauce
  • 1 tablespoon Peanut Oil
  • 1 tablespoon Ginger freshly grated
  • 1 tablespoon Crushed Garlic
  • 1 tablespoon Rice Wine Vinegar
  • ½ teaspoon Siracha Hot Chilli Sauce
  • ½ teaspoon Sea Salt
  • Juice of half a medium Orange
  • 1 tablespoon White sesame seeds

Vegetables

  • 1 medium Red onion chopped into chunks
  • 2 medium Zucchini sliced into 3 cm sticks
  • 1 medium Red Capsicum/Pepper chopped into chunks
  • ½ cup Water

Optional

  • 1 cup Kale or spinach leaves
  • 1 cup Jasmine Rice/Brown Rice

Instructions

  • Instructions
  • Cut the salmon into cubes (about 1cm x 1cm is ideal)
  • Prepare the marinade for the salmon. In a small bowl add 1 tablespoon soy, I tablespoon crushed garlic, 1 teaspoon of siracha hot chilli sauce and half the juice of an orange. Add salmon to the marinade and coat. Leave for 5 minutes at room temp.
  • Prepare the stirfry sauce. In a small jug/bowl, add all of the sauce ingredients and whisk together.
  • Heat a work on medium high heat, and add the salmon. Use a silicone or wooden spoon to stir about until cooked through. Be gentle with it – as the salmon cooks it will become more delicate. Generally about 5 minutes is enough. Take the salmon out of the wok and put on a plate to the side.
  • To the wok, add ½ cup of water, and the vegetables. Use the same spoon to toss them about in the wok until the water evaporates.
  • Once water has evaporated, add the salmon back in, along with the stirfry sauce. Stir through for 1 minute then remove from heat.
  • Serve on it’s own, or for a larger meal add a side of steamed Jasmine rice or brown rice.

Notes

  1. I recommend starting off the with above amounts of Siracha hot chilli sauce as this provides a warming medium heat. If you are used to something hotter, add some more at the end, very gradually as this is a very hot sauce and you only need a little it to make a big impact.
  2. Another way I have enjoyed this dish is by just marinating and cooking the salmon, adding a bunch of kale and spinach leaves to the wok, heating through, and then adding the stirfry sauce with 1 cup Jasmin rice – Salmon, Kale and Rice Stirfry. Just as good, and just a little bit less work as you don’t have to chop the veges.

Nutrition

Calories: 428kcal | Carbohydrates: 50g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Fiber: 7g | Sugar: 11g