Salmon Stir fry is a fresh and flavourful Asian inspired dish, with an easy to make stir fry sauce, simple vegetables and it’s on the table in 15 minutes.
1mediumRed onion chopped into chunks(chopped into chunks)
2cupsRed, yellow, green Capsicum/Pepper (chopped into chunks)
½cupSnow peas(chopped into 2 cm pieces)
Optional - to serve
1tablespoonWhite sesame seeds
2cupsJasmine Rice/Brown Rice(cooked)
Instructions
Cut the salmon into cubes (about 2cm x 2cm is ideal)
Prepare the stirfry sauce. In a small 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 3- 5 minutes is enough.
Remove salmon from wok and put on a plate to the side.
Add the vegetables to the wok and stirfry for 2 to 4 minutes
Add the stirfry sauce and toss through until it starts to thicken slightly, then add the salmon back in. Stir through for a further minute and serve immediately.
Sprinkle sesame seeds over salmon, and serve with your favorite rice or noodle
Notes
Chili Sauce: Opt for either Sriracha or Sambal Oelek, readily available in the Asian food aisle of supermarkets. Red chili flakes are a suitable alternative.Salmon: Fresh, skinless salmon portions work best. Dicing them at home allows for preferred sizing.Vegetables: Limit to 3 or 4 varieties such as snow peas, red onion, peppers, kale, bok choy, spinach, or zucchini.Lemongrass Paste: I use the variety that comes in a tube, however you can substitute with the same quantity of lime juiceSpiciness: The dish leans towards "mild." For extra heat, increase chili paste in the sauce, add diced fresh chili, or top with chili flakes.Serving: Serve with brown rice, white rice, cauliflower rice, udon noodles or soba noodlesNutritional Information: Based on serving the salmon stir-fry with ½ cup jasmine rice.