Salmon Stir Fry with Vegetables
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
Calories 315kcal
Ingredients
Salmon
- 4 pieces Skinless Salmon Fillets
Stirfry Sauce
- ½ cup Vegetable Stock/Broth (or water)
- 1 tablespoon Cornflour/Cornstarch
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Ginger freshly grated
- 1 tablespoon Crushed Garlic
- 1 tablespoon Lemongrass Paste
- ½ teaspoon Chilli sauce (see notes)
- 1 teaspoon sweetener (eg: monkfruit) *optional
Vegetables
- 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)
Instructions
- Cut the salmon into cubes (about 2cm x 2cm is ideal)4 pieces Skinless Salmon Fillets
- Prepare the stirfry sauce. In a small bowl, add all of the sauce ingredients and whisk together.½ cup Vegetable Stock/Broth, 1 tablespoon Light Soy Sauce, 1 tablespoon Ginger freshly grated, 1 tablespoon Crushed Garlic, 1 tablespoon Lemongrass Paste, ½ teaspoon Chilli sauce, 1 teaspoon sweetener (eg: monkfruit), 1 tablespoon Cornflour/Cornstarch
- 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 minutes1 medium Red onion chopped into chunks, 2 cups Red, yellow, green Capsicum/Pepper , 1 tablespoon White sesame seeds, ½ cup Snow peas
- 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 juice
Spiciness: 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 noodles
Nutritional Information: Based on serving the salmon stir-fry with ½ cup jasmine rice.
Nutrition
Calories: 315kcal | Carbohydrates: 41g | Protein: 22g | Fat: 9g | Saturated Fat: 5g | Fiber: 2g | Sugar: 7g
