Salmon Stir Fry
A deliciously quick and easy Salmon Stir Fry that is ready in under 15 minutes.
Servings: 2 serves
Calories: 293kcal
Ingredients
- 2 teaspoons olive oil
- 280 g salmon fillets skinless, cut into 2.5cm (1-inch) cubes
- 0.5 red capsicum (bell peppers) cut into strips
- 1 bunch asparagus cut into 5cm (2-inch) lengths
- 0.5 bunch baby bok choy cut in halves lengthwise
- Green onion red pepper flakes, sesame seeds, and lime wedges to serve
SALMON STIR FRY SAUCE
- 3 tablespoons rice wine vinegar (45g) or apple cider vinegar
- 2 tablespoons brown sweetener
- 3 cloves garlic finely minced
- 1 tablespoon ginger finely minced
- 1 tablespoon gluten-free Vegemite or soy sauce
- 1 teaspoon sesame oil
- 0.25 teaspoon ground white pepper
Instructions
CONVENTIONAL METHOD
- Place sauce ingredients into a large bowl and whisk until combined. Set aside.
- Add oil to a wok over high heat. Add salmon cubes and stir fry 1-2 minutes until seared. Transfer to a plate.
- Add sauce to wok over high heat and bring to a boil. Add capsicum and asparagus and stir-fry 1-2 minutes. Add bok choy; stir-fry until "just" tender and is sauce thick. Add salmon and turn to coat in sauce. Serve with sliced green onions, red pepper flakes (or fresh chili), sesame seeds and lime wedges.
THERMAL METHOD
- Place sauce ingredients into mixer; heat 4 min/100°C/slowest speed/cap off. Pour into a small bowl and set aside. Follow stir fry method above or use the alternate steam method below.
- Add 600g water to mixer; heat 5 min/120°C/speed 1. Place salmon cubes into a bowl and add 1 tablespoon of prepared sauce. Toss to coat. Place into steamer dish with capsicum and asparagus. Cover with lid and place on top of mixer; steam 8 min/120°C/speed 1.
- Transfer to thermoserver or large bowl. Add bok choy and sauce stir to combine. Cover and leave to rest for 2 minutes before serving. Serve with sliced green onions, red pepper flakes (or fresh chili), sesame seeds and lime wedges.
Notes
INGREDIENTS
I have used skinless salmon fillet from Huon Aqua. These are available in both major supermarkets in Australia. Any fresh or frozen salmon fillets can be used. Substitute ocean trout another firm fish fillet, prawns/shrimp, or chicken.
Any vegetables can be used in a stir fry. I love the combination of red bell peppers and baby bok choy, but broccoli, sugar snap peas, green beans, or broccolini are some great substitutes.
The sauce is a simple homemade Teriyaki sauce. Swap gluten free soy sauce or coconut aminos for Vegemite or leave it out completely.
I use Sukrin Gold as my brown sweetener. It adds a nice subtle sweetness to the salmon stir fry sauce. Garlic, ginger and sesame oil add so much flavour to this healthy salmon stir fry.
STORAGE
Teriyaki Salmon stir fry is best eaten straight after cooking. It can also be enjoyed cold or gently reheated for an easy meal any time of the week. Store in the fridge for up to 3 days. Freeze and defrost in the fridge if needed.
STEAMING SALMON IN THERMOMIX
I have including an option for steaming salmon in the Thermomix. It is simple and delicious cooked this way too.
SERVING SIZES
This recipe yields approximately 2 serves. The actual number of servings will depend on your preferred portion sizes.
SERVING SIZE BY WEIGHT
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 2. The result will be the weight of one serving.
NUTRITIONAL VALUES
Nutritional values shown are guidelines only. Actual macros may vary slightly depending on types of ingredients used.
The recipe card instructions contain the most basic steps and ingredients list. If you have any queries, or quest
Nutrition
Serving: 1serve | Calories: 293kcal | Carbohydrates: 8g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 77mg | Sodium: 67mg | Potassium: 969mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1698IU | Vitamin C: 45mg | Calcium: 52mg | Iron: 3mg | Magnesium: 60mg | Net Carbs: 5g