Easy Salmon Stir Fry
Umami and sweet this Easy Salmon Stir Fry is gluten-free (with coconut aminos), dairy-free, and high in protein. So easy and delicious!
Servings: 4 bowls
Ingredients
Salmon
- 1 lb salmon
- A pinch of salt
- A pinch of black pepper
- 1/2 tbsp olive oil
Veggies
- 3 carrots sliced
- 1 medium red onion sliced
- 1 zucchini sliced and halved
- 8 mushrooms halved
- 1 yellow bell pepper sliced
Sauce
- ¼ cup soy sauce or coconut aminos
- 2 tbsp honey
- 3 tsp sesame oil
- 2 tbsp olive oil
- 5 garlic cloves minced
- 2 tsp cornstarch
Garnish
- 1 tbsp sesame seeds
- 3 green onions sliced
Instructions
- Remove the skin from the salmon and cut it into 1-inch cubes. Sprinkle with salt and black pepper.
- Chop the veggies.
- Combine all the ingredients for the sauce.
Salmon
- Heat a wok to medium-high heat and add the olive oil. Once hot, add in the salmon and cook for 3-5 minutes until golden. Be gentle to make sure the salmon doesn't break apart.
- Gently remove the salmon into a bowl.
Veggies
- Add the carrots into the wok and let them cook for 2-3 minutes. Then add in the onions, and let them cook for 2 minutes.
- Finally add in the rest of the vegetables and cook for 4-5 minutes.
Sauce
- Pour the sauce mixture into the wok. Stir to cover all the vegetables. Reduce the heat and let it simmer for 3-4 minutes until the sauce has thickened.
- Gently add in the cooked salmon and toss lightly.
- Garnish with sesame seeds and green onion.
Video
Nutrition
Serving: 1 bowl (13 oz) | Calories: 488kcal | Carbohydrates: 31g | Protein: 30g | Fat: 29g | Saturated Fat: 5.4g | Polyunsaturated Fat: 19.5g | Cholesterol: 62mg | Sodium: 414mg | Fiber: 4.6g | Sugar: 19g