Description

This Teriyaki Salmon Stir Fry is a delightful blend of salmon, vibrant vegetables, and a sweet glaze. It’s simple to prepare and ideal for a quick, healthy meal, satisfying both taste and nutrition cravings.

Ingredients

Scale

16 oz salmon fillet, skinless, cut in 1 inch cubes
½ whole red bell pepper, julienned
½ whole yellow bell pepper, julienned
1 large carrot, peeled and cut into matchstick size
1 cup broccoli florets, raw
2 tbsps. avocado oil, or light olive oil
¼ cup soy sauce, low sodium
¼ cup broth or water
1 tsp sesame oil
2 tsp. rice vinegar
2 tsps. corn starch
2 tbsps. honey , or brown sugar
1 tbsp. garlic, minced, 2-3 cloves
1 tsp. onion powder
½ tsp. black pepper
¼ tsp. cayenne pepper
1 tsp. grated ginger, or ginger powder
sesame seeds
Green onion, sliced

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Instructions

In a bowl, whisk together all sauce ingredients until smooth with no lumps.
Cut salmon into 1-inch cubes and marinate with half the sauce for 10 minutes. Reserve the rest.
Prepare vegetables by slicing and cutting broccoli into florets, bell peppers, and carrots into matchsticks.
In a skillet, heat oil over medium-high and sauté vegetables for 4-5 minutes until crisp-tender. Set aside.
Clean the skillet, add more oil, and sear the salmon on both sides until golden brown and nearly cooked through.
Pour in the reserved sauce, simmer for 30-60 seconds until it thickens into a glaze.
Return vegetables to the skillet and gently mix with the salmon until heated through for about 60 seconds.
Remove from heat and garnish with sesame seeds and green onions. Serve over rice or noodles.

Notes

For a spicier dish, add more cayenne pepper or crushed red pepper flakes.
Feel free to substitute or add your favorite seasonal vegetables.
This dish pairs well with jasmine rice or rice noodles for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 800mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 35g
Cholesterol: 75mg