Salmon And Snow Pea Stir Fry Recipes

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SALMON AND VEGETABLE "STIR-FRY CHEAT SHEET"



Salmon and Vegetable

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

2 cups snow peas, ends trimmed
1 cup thinly sliced carrot rounds
1 cup thinly sliced red onion
2 heads baby bok choy, leaves separated, stems thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound skinless salmon fillet
1/4 cup diced pickled cherry peppers plus 2 tablespoons pickling liquid from the jar
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/2 cup thinly sliced scallions
1 tablespoon sesame seeds
4 cups cooked brown rice, for serving
1 lime, cut into wedges, optional

Steps:

  • Preheat the oven to 425 degrees F. Stack 2 baking sheets on top of each other and cover the top one with aluminum foil. Place in the oven to preheat for 20 minutes.
  • In a large bowl, combine the snow peas, carrots, onion and bok choy. Drizzle with the olive oil and season with salt and pepper. Put on the preheated baking sheet and roast until slightly tender, about 8 minutes.
  • Meanwhile, season the salmon with salt and pepper. After the vegetables have cooked, remove the baking sheet from the oven and place the salmon in the center of it on top of the vegetables. Return to the oven and roast until the salmon is cooked, another 8 to 10 minutes.
  • In a medium bowl, combine the diced cherry peppers and pickling liquid, soy sauce, vinegar and sesame oil.
  • Transfer the salmon and vegetables to a serving platter. Drizzle with the soy sauce mixture and garnish with the scallions and sesame seeds. Serve with brown rice and lime wedges if desired.

SNOW PEA STIR FRY



Snow Pea Stir Fry image

When my children were growing up, I had difficulty getting them to eat green vegetables. This recipe changed their minds. They liked the crisp-tender pea pods and tasty sauce.-Pam Rahmer, Phillips, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons slivered almonds
2 tablespoons butter
1 package (6 ounces) fresh or frozen snow peas, thawed
1-1/2 cups sliced mushrooms
1-1/2 teaspoons cornstarch
1/4 teaspoon chicken bouillon granules
1/2 cup water
1 tablespoon soy sauce

Steps:

  • In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 108 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 235mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER



Stir-Fried Shrimp with Snow Peas and Ginger image

The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.

Provided by CCSWALLA

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 16

1 tablespoon salt
2 cups cold water
1 pound shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons rice wine
1 ½ teaspoons soy sauce
1 ½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground white pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 teaspoons vegetable oil
6 ounces snow peas, strings removed
2 tablespoons chopped fresh chives
¼ teaspoon salt

Steps:

  • In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
  • In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
  • Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
  • Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 7 g, Cholesterol 172.5 mg, Fat 7.8 g, Fiber 1.3 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 2172.1 mg, Sugar 1.8 g

SALMON AND SNOW PEA STIR FRY



Salmon and Snow Pea Stir Fry image

You wouldn't expect to find salmon in a stir-fry. But when you're tired of the same old chicken or shrimp, try this high-protein, heart-healthy entree from Oxygen Magazine. The salmon really soaks up a nice orange flavor; pineapple or another juice might be tasty too!

Provided by FLKeysJen

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

6 ounces skinless salmon fillet (wild is healthier than farm-raised)
1/4 cup reduced sodium soy sauce
1/4 cup orange juice
1 garlic clove, minced
1 teaspoon sesame oil
nonstick cooking spray or peanut oil
1 small onion, halved and sliced
6 ounces snow peas

Steps:

  • Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
  • In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
  • Marinate the fish for 30 minutes in the fridge.
  • Coat a nonstick frying pan or wok with nonstick spray.
  • Remove salmon from bag; discard leftover marinade.
  • Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
  • Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
  • Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
  • Serve with 1/2 cup of brown rice for each plate, if desired.

SNOW PEA STIR-FRY



Snow Pea Stir-Fry image

Make and share this Snow Pea Stir-Fry recipe from Food.com.

Provided by Jolene Green

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons oil
1 (16 ounce) package fresh snow peas or 1 (16 ounce) package frozen snow peas, thawed
1 1/2 cups sliced mushrooms
1 1/2 teaspoons cornstarch
1/4 teaspoon chicken bouillon granule
1/2 cup water
1 tablespoon soy sauce

Steps:

  • In a large skillet, stir fry snowpeas and mushrooms in oil for 2 minutes.
  • In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth.
  • Add to skillet, bring to a boil.
  • Cook and stir for 1-2 min or until thickened.

SHRIMP AND SNOW PEA STIR FRY



Shrimp and Snow Pea Stir Fry image

Make and share this Shrimp and Snow Pea Stir Fry recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 teaspoon dark sesame oil
2 tablespoons minced fresh ginger
3 tablespoons low sodium soy sauce
2 tablespoons seasoned rice vinegar
2 teaspoons sugar
1 teaspoon bottled minced garlic
1 small red bell pepper, cut into 1 1/2-inch pieces
1 small red onion, cut into 8 wedges
1 cup snow peas, trimmed
1 1/2 lbs peeled and deveined large shrimp
3 tablespoons sesame seeds, toasted

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Combine ginger, soy sauce, vinegar, sugar, and garlic, stirring with a whisk.
  • Add bell pepper and onion to pan; stir-fry 2 minutes or until crisp-tender.
  • Add snow peas and shrimp; stir-fry 3 minutes or until shrimp are done. Add soy sauce mixture, and cook 1 minute. Sprinkle with sesame seeds.

Nutrition Facts : Calories 210.7, Fat 6.4, SaturatedFat 0.9, Cholesterol 214.9, Sodium 1368.9, Carbohydrate 11.6, Fiber 2.3, Sugar 4.9, Protein 26.2

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS



Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas image

Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day

Provided by Jennifer Irvine

Categories     Main course

Time 25m

Number Of Ingredients 20

2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')
2 tsp reduced salt tamari or soy sauce
2cm piece ginger, peeled and finely chopped or grated
1 garlic clove, finely chopped
2 tbsp lemon or lime juice
1 tsp sesame oil
85g vermicelli rice noodle
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion, trimmed and thinly sliced
1 garlic clove, finely chopped
½ red chilli, deseeded and finely chopped
2cm piece ginger, peeled and finely chopped
100g sugar snap pea
100g pak choi (or spinach)
1 large red pepper, sliced
1 tsp tamari or soy sauce
1 tsp Thai fish sauce
juice ½ lime
1 tbsp finely chopped coriander

Steps:

  • Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
  • Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
  • Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
  • In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
  • Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium

SHRIMP AND SNOW PEA STIR-FRY



Shrimp and Snow Pea Stir-Fry image

A great shrimp stir-fry! Serve with steamed rice.

Provided by Amanda

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 4

Number Of Ingredients 9

1 tablespoon canola oil
2 cloves garlic, minced
1 tablespoon minced ginger
1 red bell pepper, thinly sliced
1 cup snow peas
4 scallions, thinly sliced
1 pound large shrimp, peeled and deveined
3 tablespoons soy sauce
2 teaspoons sesame oil

Steps:

  • Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 6.4 g, Cholesterol 172.6 mg, Fat 7 g, Fiber 1.8 g, Protein 20.6 g, SaturatedFat 0.9 g, Sodium 879.7 mg, Sugar 2.8 g

SALMON-STUFFED SNOW PEAS



Salmon-Stuffed Snow Peas image

Leona Schmidt's colorful pea pods are a welcome treat at luncheons and family gatherings. "They're simple to make-I just fill a plastic bag with the smoked salmon filling, snip off a corner and pipe it into the pods," says the Madras, Oregon cook.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 25 servings.

Number Of Ingredients 5

1/2 pound fresh snow peas (about 75)
1 package (8 ounces) reduced-fat cream cheese
1 package (3 ounces) smoked salmon or lox, finely chopped
1/4 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

  • Place 1 in. of water in a saucepan; add peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge., In a bowl, beat cream cheese until smooth. Stir in the salmon, garlic salt and pepper. Transfer to a pastry bag or heavy-duty resealable bag; cut a hole in corner of bag. Pipe in about 1 teaspoon salmon mixture. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 72mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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