SALMON STIR FRY
This 20 minute Salmon Stir Fry is a healthy, low carb dinner made with chunks of juicy salmon, crisp green beans, and earthy mushrooms coated in flavours such as lemon, garlic, ginger, and soy sauce!
Provided by Olena Osipov
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, combine salmon with 2 tbsp soy sauce and let marinate while you are getting other ingredients ready.
- Preheat large ceramic non-stick deep skillet or a wok on low - medium heat and add 1 tsp sesame oil. Add salmon, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 8 - 10 minutes or until fish is cooked through, stirring occasionally. Transfer to a medium bowl and set aside.
- Increase heat to medium - high and add remaining sesame oil to the skillet. Add green beans, mushrooms, 1 tbsp soy sauce, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 5 minutes, stirring occasionally. I like vegetables to be crispy, so cook a bit longer if you like them softer.
- Return salmon to the skillet, squeeze lemon over, top with green onions and sesame seeds. Stir gently, remove from heat and serve hot with brown rice, quinoa or your favorite stir fry noodles.
Nutrition Facts : Calories 316 kcal, Sugar 4 g, Sodium 484 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 10 g, Fiber 3 g, Protein 38 g, Cholesterol 94 mg, ServingSize 1 serving
SALMON AND VEGETABLE "STIR-FRY CHEAT SHEET"
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
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.
SPEEDY SALMON STIR-FRY
Salmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, too. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 498 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 394mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.
SALMON STIR-FRY
Start with fresh or defrosted frozen salmon and your favorite frozen veggies, and this Asian-inspired stir fry will be ready in minutes.
Provided by By Sarah Caron
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 510, Carbohydrate 49 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 0 g, TransFat 0 g
TERIYAKI SALMON STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2-3 servings
Number Of Ingredients 9
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 STIR FRY
Make and share this Salmon Stir Fry recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 469.2, Fat 21.6, SaturatedFat 3.3, Cholesterol 117.9, Sodium 176.5, Carbohydrate 20.5, Fiber 4, Sugar 12.2, Protein 48
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
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
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
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- In a bowl, combine salmon cubes/strips with teriyaki sauce, garlic, and ginger to marinate for 10 minutes or so. You don’t need a long marination for the salmon to absorb enough of this delicious seasoning.
- Meanwhile, get your broccoli ready. Note: You can substitute cauliflower, snow peas, asparagus pieces, green beans, or any other relatively sturdy vegetable in place of broccoli. -If using frozen broccoli, boil/steam/microwave it per the package directions so that it’s ready to eat — you’ll just be tossing it into the wok later. -If using fresh broccoli, bring a large pot of salted water to a boil — you can start this boil ahead of time to get a head start prior to prepping your other ingredients. Once the water has come to a rolling boil, add broccoli and blanch until the florets turn bright green, about two minutes until they’re tender-crisp. While the broccoli is boiling, fill a large bowl with ice water; you’ll “shock” your broccoli in this ice bath to halt cooking once it’s been blanched.
- After broccoli is blanched to your liking — fish out a piece of it, stick it into the ice bath, then give it a taste. It shouldn’t be raw, but you’ll want it to still have some crunch so that it can hold its shape and give your salmon stir fry some texture. If it’s ready, drain the broccoli, then transfer to the ice bath until the florets are cooled. Then, drain again and set aside.
- Heat your wok or pan over high heat, adding 2 tbsp of cooking oil. Once the oil just begins to smoke, toss in green chili peppers, stir-frying for 20 seconds or so until they begin to soften. Some capsaicin might get released into the air here, since the heat is up so high — it might make you sneeze.
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