Salmon Stir-Fry

Start with fresh or defrosted frozen salmon and your favorite frozen veggies, and this Asian-inspired stir fry will be ready in minutes.

  • Prep Time 5 min
  • Total Time 15 min
  • Servings 4


cups cooked rice
tablespoons extra virgin olive oil
teaspoons sesame oil
cloves garlic, minced
teaspoon ground ginger
lb salmon filets, cut the salmon into 1-inch chunks
cups frozen vegetables (recommended: Cascadian Farms Chinese Style Stir-Fry Blend)
teaspoons seasoned rice vinegar
cup low-sodium soy sauce (plus extra for drizzling)

  • 1 Cook rice in water as directed on package to make 4 cups cooked rice.
  • 2 Meanwhile, heat olive oil and sesame oil in a large skillet over medium heat.
  • 3 Add the garlic and ginger to the skillet and heat, stirring constantly, for 1 minute. Add the salmon chunks and cook, stirring once for 2 to 3 minutes or until partially opaque. Cover the skillet and cook for another 2 to 3 minutes, until the salmon is opaque and flakes easy with fork.
  • 4 Remove cover from skillet; stir in the frozen vegetables. Add the vinegar and soy sauce; stir well. Cook for 2 to 3 minutes longeror until sauce is slightly reduced.
  • 5 Serve immediately over cooked rice with a little drizzle of soy sauce.

Expert Tips

Two cups of parboiled fresh broccoli can be substituted for the frozen vegetables.

Frozen salmon is perfect for this recipe. Defrost before cooking for best results.