Salmon Stir Fry Recipes

SPEEDY SALMON STIR-FRY

Steps:

• In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan., In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.

SALMON STIR FRY

Steps:

• Prepare sauce first. Mix cornstarch and lemon juice in a measure cup until smooth.
• Add in remaining sauce ingredients; stir until honey is blended. Set aside.
• Cut salmon into boneless 1 inch chunks, leaving skin on.
• In a heavy fry pan or wok, heat 2 tbsp oil over medium heat and gently stir fry salmon 5 to 6 minutes.
• Remove from pan, cover and set aside.
• Clean pan.
• Heat 2 more tbsp oil until very hot.
• Add garlic and cauliflower and stir fry 1 minute add 1 tbsp of water if pan seems dry.
• Make a well in the center of the vegetables and add sauce.
• Stir 1 minute.
• Add peas and stir.
• Place salmon on top of vegetables, cover and steam 2 to 3 minutes. Stir gently to coat with sauce.
• Serve immediately.

5-INGREDIENT SALMON AND BROCCOLI STIR-FRY

Steps:

• Add 1/2 inch water to a large wok or saute pan and bring to a boil over high heat. Add the broccoli, covering loosely to allow steam to escape, and cook until bright green and nearly fork-tender, about 4 minutes. Drain and transfer the broccoli to a plate. Wipe the remaining broccoli debris out of the pan.
• Combine the orange zest, juice and soy sauce in a small bowl. Season the salmon with a pinch of salt and black pepper. Place the pan over medium-high heat and add 1 tablespoon high-heat cooking oil, like rice bran, canola or grapeseed. Tilt the pan to thoroughly coat the surface where you will be placing the salmon. Carefully add the salmon to the hot oil, reduce the heat to medium, and sprinkle in the garlic. Cook, undisturbed until browned on the bottoms, and the sides of the salmon turn opaque, about 3 minutes. Pour in the orange and soy sauce, and turn the salmon. Add the broccoli and reduce the heat to medium-low. Cook until the salmon is cooked through and the juice thickens a bit, about 3 minutes. Spoon the sauce over the salmon and broccoli and serve with rice or noodles and additional soy sauce.

SALMON STIR-FRY

Steps:

• Cook rice in water as directed on package to make 4 cups cooked rice.
• Meanwhile, heat olive oil and sesame oil in a large skillet over medium heat.
• Add the garlic and ginger to the skillet and heat, stirring constantly, for 1 minute. Add the salmon chunks and cook, stirring once for 2 to 3 minutes or until partially opaque. Cover the skillet and cook for another 2 to 3 minutes, until the salmon is opaque and flakes easy with fork.
• Remove cover from skillet; stir in the frozen vegetables. Add the vinegar and soy sauce; stir well. Cook for 2 to 3 minutes longeror until sauce is slightly reduced.
• Serve immediately over cooked rice with a little drizzle of soy sauce.

TERIYAKI SALMON STIR-FRY

Steps:

• In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Add the salmon cubes and toss to coat. Let sit for 10 minutes. Heat oil in large skillet or wok until it is just smoking.
• Stir in the mushrooms and toss to cook quickly. Add the salmon and continue to toss and cook for another 1 minute. Add cooked broccoli and toss to coat. Pour in the remaining marinade from the salmon and sprinkle in the sesame seeds. Serve immediately with rice.

SALMON AND ASPARAGUS STIR FRY

Steps:

• Heat non-stick skillet or wok over medium-high heat until hot.
• Add fish and sprinkle with salt and pepper.
• Cook fish 5-7 minutes or until fish turns opaque throughout, gently stirring occasionally.
• Transfer fish to platter and keep warm.
• To same skillet, add asparagus and red pepper, cook covered for 5 minutes or until vegetables are tender/crisp, stirring occasionally.
• Meanwhile in a small bowl, whisk together green onion, soy sauce, vinegar, ginger, garlic, cornstarch, sugar and water until well blended.
• Add soy sauce mixture to vegetables and bring to boil.
• Boil for 1 minute, stirring constantly.
• Spoon vegetable mixture over fish and toss gently to coat.
• Serve!

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

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.