Salmon Stir Fry
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.
Servings 4 people
- 250 grams Fresh Salmon Fillets (equiv. to ½ a pound)
- 1 medium Red onion chopped into chunks (chopped into chunks)
- 2 cups Red, yellow, green Capsicum/Pepper (chopped into chunks)
- ½ cup Snow peas (chopped into 2 cm pieces)
Optional - to serve
- 1 tablespoon White sesame seeds
- 2 cups Jasmine Rice/Brown Rice (cooked)
Cut the salmon into cubes (about 2cm x 2cm is ideal)
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 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 favourite rice.
- Chilli Sauce: I use either Sirrarcha or Sambel Olek, depending on what I have on hand. They both work and are available from the Asian food aisle in supermarkets. Alternatively you could use chilli paste in a jar which I have seen next to the jars of garlic and ginger in supermarkets.
- Salmon: Fresh salmon is best, and I prefer to use skinless salmon portions. The ones I buy are in rectangular portion sizes and I dice them at home so I can get the size I want.
- Vegetables: keep it to 3 or 4 different kinds. Snow peas, red onion, capsicum/peppers, kale, bok choi, spinach, zucchini, work well
- Lemongrass paste: I buy mine in a tube from the fruit and vege section of Woolworths and Coles in Australia. I’ve also seen it from sale online at amazon.
- Spiciness: Based on the recipe above, I woudl consider this dish to be "mild". FOr more heat, add extra chilli paste to the sauce, or add fresh diced chilli to serve, or chilli flakes on top.
- Noodles: to make this dish go futher, double the quantity of sauce, and add a packet of pre cooked noodles.
- Nutritional information includes salmon stirfry served with ½ cup jasmine rice.
Calories: 315kcal | Carbohydrates: 41g | Protein: 22g | Fat: 9g | Saturated Fat: 5g | Fiber: 2g | Sugar: 7g