Salmon Stir-Fry

Sarah Caron from Sarah's Cucina Bella shares a recipe. This simple Asian-flavored stir-fry is super easy. Using fresh salmon and frozen veggies, it’s ready in minutes.

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

Ingredients

4
cups cooked rice
2
tablespoons extra virgin olive oil
2
teaspoons sesame oil
4
cloves garlic, minced
1
teaspoon ground ginger
1
lb salmon filets, cut the salmon into 1-inch chunks
2
cups frozen vegetables (recommended: Cascadian Farms Chinese Style Stir-Fry Blend)
2
teaspoons seasoned rice vinegar
1/4
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.