Asian Salmon Stir Fry
Created by Kchurchill5 on October 10, 2015
- Servings: 4
- Prep Time: 5m
- Cook Time: 10-12m
- Recipe #21258
Ingredients
- 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
How to Make
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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.
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- Serving Size: 1 (496.7 g)
- Calories 564.6
- Total Fat - 18.1 g
- Saturated Fat - 3.9 g
- Cholesterol - 64.6 mg
- Sodium - 581 mg
- Total Carbohydrate - 65.6 g
- Dietary Fiber - 6.7 g
- Sugars - 5.6 g
- Protein - 34.3 g
- Calcium - 118 mg
- Iron - 5.9 mg
- Vitamin C - 26.5 mg
- Thiamin - 0.7 mg