Teriyaki Salmon Stir Fry

Teriyaki Salmon Stir Fry

This recipe is a flavorful and healthy weeknight meal that comes together quickly.

Ingredients:

• Salmon:
  • 1 lb salmon fillet, cut into 1-inch cubes
• Teriyaki Marinade:
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons brown sugar (or honey)
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger (optional)
• Stir-Fry Vegetables:
  • 2 cups broccoli florets
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • ½ cup sliced onion
• Other:
  • 1 tablespoon vegetable oil
  • Sesame seeds, for garnish (optional)
  • Cooked rice, noodles, or quinoa, for serving

Cooking Guide:

1. Marinate the Salmon: In a bowl, whisk together the soy sauce, water, brown sugar, cornstarch, rice vinegar, sesame oil, garlic, and ginger (if using) to create the teriyaki marinade. Add the salmon cubes and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Prepare the Vegetables: While the salmon marinates, wash and chop the broccoli florets, red bell pepper, carrot, and onion.
3. Cook the Vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli, red bell pepper, and carrot. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened but still crisp-tender. Remove the vegetables from the pan and set them aside.
4. Cook the Salmon: Add a little more oil to the pan if needed. Increase the heat to high. Remove the salmon from the marinade, letting any excess drip off. Sear the salmon for 2-3 minutes per side, or until cooked through and slightly flaky. Don’t overcrowd the pan, cook the salmon in batches if necessary.
5. Assemble the Stir-Fry: Return the cooked vegetables to the pan. Add the teriyaki marinade to the pan and bring to a simmer. Let the sauce thicken slightly, for about 1 minute. Add the cooked salmon back to the pan and gently toss to coat with the sauce.
6. Serve: Serve the teriyaki salmon stir-fry immediately over cooked rice, noodles, or quinoa. Garnish with sesame seeds, if desired.

Tips:

• For thicker teriyaki sauce, whisk together a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and add it to the simmering sauce.
• You can use any type of stir-fry vegetables you like. Other options include snap peas, snow peas, baby corn, or green beans.
• If you don’t have fresh ginger, you can use ½ teaspoon ground ginger instead.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.