Salmon Stir Fry
This Salmon Stir Fry recipe is another quick and easy dish your family can enjoy on busy weeknights. Not only does it taste great it’s beautiful! I like to serve this with steamed broccoli and rice. Consider cooking your salmon ANU way today. Enjoy!
- 1/2 tbsp bouillon powder (chicken or veggie)
- 1 tbsp sesame oil
- 1 1/2 tbsp dark soy sauce
- 3 tbsp sweet chili sauce
- 1 tbsp oyster sauce
- 1 tsp corn starch (for sauce)
- 1/2 cup water
- 2 lbs boneless skinless salmon (cubed)
- 3 tbsp corn starch (for salmon)
- 2 tbsp oil (your choice)
- 2 tbsp garlic (minced)
- 1 tbsp ginger (finely minced)
- 1 1/4 cup bell peppers (cut into squares)
- 3/4 cup onions (cut into squares)
- 3 sprigs green onion (cut into 1 inch pieces (seperate the green and the whites))
- 1 tsp habanero (finely minced (optional))
In a small bowl combine the bouillon powder, sesame oil, dark soy sauce, sweet chili sauce, oyster sauce, cornstarch (1 tsp), and water.
To your cubed salmon add 3 tbsp cornstarch and 1/3 of the prepared sauce mixture. Save the other 2/3 of the mixture for later. Mix well. You can marinade the salmon for 10 minutes or cook it immediately.
Heat the oil in a non stick pan over medium-high heat. Add in the seasoned salmon. Allow to cook on one side for 2-3 minutes before gently flipping/stirring. Don’t move the salmon around too much to prevent it from breaking. Cook for a total of 5-6 minutes.
Add in the garlic, ginger, bell peppers and onions. Stir gently and cook for 1 minute.
Add in the white parts of the green onion, and the remaining 2/3 of the sauce mixture and gently stir until sauce thicken and coats all the salmon and veggies (approximately 1 minute).
Finish the dish with the green parts of the green onions, optional minced habaneros, and 1 last gentle stir. Enjoy!
Salmon:I buy my salmon as a filet with the skin and bones removed. I bring it home and cut it into cubes for this recipe.
