Asian Salmon Stir Fry Recipe

"I found this online last year; and, I really loved the flavors. I changed a few things to my liking; however, it was an excellent recipe. This is a really quick cooking dish; and, very little prep - which makes this, a nice week night dinner. To make this easy ,,, I took advantage of a few short cuts. I used frozen shelled edamame, pre-sliced mushrooms, and, I even found frozen sugar snap peas (but, you can always use fresh). Perfect to to serve over brown or white rice. And with a small salad on the side; this makes 4 nice dinner plates. And, did I mention - quick cooking."

Step by Step Method

Step 1

Salmon ... Cut the salmon into 1" pieces. Then, let them come to room temp; or, take the chill off. You don't want to cook with COLD seafood. Season with salt and pepper.

Step 2

Sauce ... Simply mix all the ingredients in a small bowl; and, set to the side. It is important to use fresh ginger and fresh lemon juice; it does make a difference.

Step 3

Salmon ... Add 1/2-1 tablespoon of the oil to a non-stick pan on medium high to high heat. You don't want to add too much oil; just enough to keep the salmon from sticking. You will use less oil, if you use a nonstick or cast iron pan vs a stainless pan. Then, add the fish; and, saute until the salmon gets a light sear (3-4 minutes). You still want the salmon a bit opaque; as they will finish cooking in the sauce. Then, transfer them to a plate and cover with foil. So, do NOT overcook them at this stage.

Step 4

Stir Fry ... Now, the shelled edamame is ready to use; just make sure it is thawed well, not COLD. The snap peas, just make sure they are thawed as well. And, make sure they are not the kind in a 'sauce.' They are common in the frozen, aisle; but, you can always use fresh. And the mushrooms, I love shitaki; but, you can always use a white/button mushroom. If using shitaki mushrooms, I do trim the stems; because they can be very tough. But, toss those stems in a ziploc bag and, into the freezer; they are great in broth/stock.

Step 5

Vegetables ... In the same pan; add a bit more oil, only if needed; and, saute the snap peas and mushrooms, along with the red pepper flakes until tender; but, still crisp (about 3-4 minutes). Mushrooms will soak up a LOT of oil; so, you may need to add a bit more oil as they cook - but, just a little. Then, add the edamame, scallions and toss until everything is combined. Add the sauce, salmon; and, again stir gently, so you don't break up the salmon. Cook just a couple of minutes until everything is heated through; and, the salmon has had another 2-3 minutes to finish cooking.

Step 6

Serve and ENJOY! ... Serve over the cooked rice; and, don't forget the garnish ... sesame seeds. A simple fruit or green salad is perfect on the side. It is extremely quick cooking; and, hardly NO prep work. Perfect for a week night meal.