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recipe 2

A super flavorful salmon stir fry that’s packed with veggies! It’s easy to make, and everything cooks up in one pan in under 20 minutes. Serve as a complete meal or with your favorite noodles or rice!
Prep : 10 Total : 25 minutes
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Ingredients
  

  • ⅓ cup low sodium soy sauce or coconut aminos
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 2 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 1 tablespoon arrowroot or cornstarch

Stir-fry:

  • 1 lb salmon, cut into 1-inch cubes
  • 2 tablespoons oil, divided
  • 10 oz broccoli florets, trimmed and cut into even-sized pieces
  • 1 large carrot, peeled and cut into matchsticks
  • 1  red bell pepper, thinly sliced
  • 1 small onions, peeled and thinly sliced
  • Sea salt
  • 2 tablespoons  chopped scallions, optional for garnish
  • Sesame seeds, optional for garnish
Makes: 6 x 6inch rectangle

Instructions
 

  • Marinate: In a medium bowl, combine all of the ingredients for the sauce. Add the salmon pieces to the bowl to marinate while you cook the vegetables.
  • Saute: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook until softened, about 1-2 minutes. Add the broccoli, carrots, and red bell pepper. Sprinkle with a pinch of sea salt and saute until tender, about 5-7 minutes. Remove and set aside.
  • Cook: Add the remaining oil to the pan. Add the salmon pieces to the pan, leaving the sauce behind. If your salmon has skin, place the salmon flesh side down. Cook for 2-3 minutes undisturbed, then flip and cook an additional 2-3 minutes until slightly golden brown. The salmon should be just barely cooked through. Do not over cook. 
  • Combine: Add the remaining sauce and vegetables to the pan. Stir everything together carefully with a soft spatula until the sauce thickens and begins to bubble, about 2-3 minutes.
  • Serve: Garnish with sesame seeds and green onions. Serve hot with rice or noodles.

Notes

  • This recipe works best in a 12-inch pan. It leaves plenty of room for both the vegetables and salmon pieces to cook.
  • You can use salmon with the skin on or off. The skin helps the salmon not flake when cooking, so I prefer skin on! If you’re not a fan of skin, you can ask the butcher to cut it off when you purchase it, or just slide it off after it cooks.
  • Fresh or frozen salmon filets work for this recipe. Just thaw the salmon in the fridge before prepping. 
  • Do NOT overcook the salmon! When pan searing, let it barely cook through since it will continue to cook in the pan when you add the vegetables.
  • If you like your vegetables a bit more tender, cook for an additional 2-3 minutes.