Asian-Style Salmon Stir-Fry
Submitted by muriel
Fresh salmon stir-fried with crisp vegetables in a savory Asian sauce that comes together in minutes. Healthy weeknight dinner that delivers bold flavors and vibrant colors without the typical stir-fry heaviness.
YIELD
2 servingsPREP
45 minCOOK
20 minREADY
70 minThis stir-fry puts salmon center stage, breaking away from the usual chicken or beef routine.
The fish stays tender and flaky while picking up the flavors of ginger, garlic, and soy sauce. Crisp vegetables add color and crunch without overwhelming the delicate salmon.
High heat and quick cooking are the keys here. Everything moves fast, but the results are worth mastering your wok technique.
Stir-Fry Success Tips
- Cut salmon into uniform 1-inch pieces for even cooking
- Have all ingredients prepped and ready before you start cooking
- Use high heat and work in small batches to avoid steaming
- Add salmon last and cook just 2-3 minutes to keep it tender
- Deglaze the wok with sauce to pick up all the flavorful bits
Ingredients
Directions
In a medium bowl, combine two tablespoons of the oyster sauce with vinegar, ginger, soy sauce and one clove garlic.
Season with pepper, if desired.
Add fish, turning to coat.
Cover and refrigerate at least a half-hour.
In a nonstick skillet or seasoned wok, heat two teaspoons of the oil over high heat.
Add remaining garlic, stir fry 30 seconds.
Add sprouts, peas, green onions and red pepper.
Stir-fry two minutes or until tender-crisp.
Stir in the remaining one tablespoon of oyster sauce, sesame oil, sugar and pepper.
Remove from skillet and set aside.
Drain fish, discarding marinade.
Heat remaining oil in same skillet.
Add fish and stir-fry about four minutes or until done.
Add vegetables.
Gently toss.
Heat through and serve immediately.
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