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Asian Salmon Stir Fry

Here's how you make Asian Salmon Stir Fry
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  • Servings: 4
  • Prep: 5m
  • Cook: 10-12m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 17 1/2 ounces cooked rice (2 cups cooked, white or brown)
  • 1 to 1 1/4 pounds salmon (skinless, cut in to 1" pieces)
  • Kosher salt
  • Pepper
  • 1/2 to 1 tablespoon oil ( peanut or vegetable oil)
  • STIR FRY
  • 1 bag (8 ounce) frozen edamame (thawed, shelled)
  • 1 cup snap peas (frozen sugar snap peas, thawed, you can use fresh too if you can't find frozen)
  • 5 ounces shitaki mushrooms (sliced, stems trimmed, white/button mushrooms can also be used)
  • 4 scallions (cut in 1/2" pieces on an angle, white and green parts)
  • Red pepper flakes, pinch
  • 1/2 tablespoon oil (peanut oil, only if needed)
  • SAUCE
  • 2 teaspoons sesame oil (toasted)
  • 2 teaspoons fresh ginger, grated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dry sherry wine
  • 1 tablespoon hot sauce (sriracha, found in the international aisle)
  • 1/3 cup vegetable broth (or chicken broth)
  • 2 teaspoons cornstarch
  • Garnish
  • Sesame seeds
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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