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.
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.
INGREDIENTSI 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 Goldas 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.STORAGETeriyaki 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 THERMOMIXI have including an option for steaming salmon in the Thermomix. It is simple and delicious cooked this way too. SERVING SIZESThis recipe yields approximately 2 serves. The actual number of servings will depend on your preferred portion sizes. SERVING SIZE BY WEIGHTTo 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 VALUESNutritional 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