Ingredients
Salmon and Vegetables
- 2 lbs salmon fillet
- 1 large red bell pepper, sliced into strips
- 8 oz broccoli florets, cut into bite-sized pieces
- 1 medium onion, sliced into half rings
- 1/2 bunch green onions, chopped
- 2 tbsp oil (olive or avocado oil)
Stir Fry Marinade
- 6 tbsp low sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp fresh ginger, minced
Instructions
- Prepare Stir-Fry Sauce: In a medium-sized bowl, whisk together low sodium soy sauce, sesame oil, brown sugar, and fresh minced ginger until thoroughly combined. Set aside to allow flavors to meld.
- Prep Vegetables: Cut the red bell pepper into strips, break broccoli into bite-sized florets, slice the onion into half rings, and chop the green onions. Keep these vegetables pre-sliced and ready in separate bowls for easy cooking.
- Slice Salmon: Cut the salmon fillet into bite-sized pieces to ensure quick and even cooking during the stir fry.
- Cook Vegetables: Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Add the bell pepper, broccoli, and onion (excluding green onions) and stir fry until the vegetables are golden brown and slightly tender. Remove them from the pan and set aside.
- Cook Salmon: Add the remaining 1 tablespoon of oil to the pan. Place the salmon pieces in the wok and cook on each side until golden brown and cooked through, about 3-4 minutes per side depending on thickness.
- Combine and Finish: Return the cooked vegetables along with the chopped green onions to the wok with the salmon. Pour in the prepared stir-fry sauce and toss all ingredients together to coat evenly. Cook on low heat for 2 to 4 minutes until the sauce has slightly thickened and everything is heated through.
- Serve: Serve the salmon stir fry immediately with your favorite side dishes like steamed rice or noodles, and enjoy this nutritious and delicious meal.
Notes
- For best flavor, use fresh ginger and do not substitute with powdered ginger.
- You can add other quick-cooking vegetables like snap peas or mushrooms as preferred.
- Ensure the pan is hot before adding ingredients to avoid soggy vegetables.
- This dish pairs well with steamed jasmine rice or quinoa for a wholesome meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Do not overcook salmon to maintain its moist texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
