Quick Salmon Stir Fry

This easy meal is perfect for weeknights or for “stir-Fridays”as the soy pan-sauce keeps this recipe on the lighter side. And a stir fry is an easy option for a weeknight dinner since it comes together in about 15 minutes. Ask for a center cut piece of the salmon so that it is a bit thicker and can be cut into cubes more evenly.

Make sure you have your mise en place (ingredients prepped) together prior to starting cooking. Since the wok will be very hot and the ingredients cook quickly, it makes the process much easier to have all the ingredients completely ready to go.



2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 (packed) tablespoon dark brown sugar

1 tablespoon sesame oil

¾ pound salmon filet, cut into 1” pieces

2 tablespoons vegetable oil, divided

2 teaspoons minced ginger

3 cloves garlic, chopped

2 green onions, thinly sliced, greens and whites divided

½ pound broccoli florets

1 medium carrot, julienned

½ pound baby bok choy, leaves separated

4 cups cooked brown rice, for serving



In a small bowl whisk together the soy sauce, vinegar, sugar and sesame oil until the sugar dissolves. Add the salmon to a medium mixing bowl and toss with half of the soy mixture. Heat a wok over medium-high heat, add 1 tablespoon of the vegetable oil and heat through. Add the salmon and cook, stirring occasionally, until the fish is just cooked through, about 3 minutes. Remove to a bowl and return the wok to the heat.

Add the remaining oil and heat through then add the ginger, garlic and the whites of the green onions. Let cook for a few seconds then increase the heat to medium-high and add the broccoli, carrots and bok choy and cook, stirring occasionally until the vegetables are tender about 3 minutes.

Pour the remaining marinade over the top and continue to cook for an additional minute. Return the salmon to the pan and stir to combine and cook for an additional minute. Remove from heat.

Serve the rice over cooked brown rice.


Serves 4.



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