Salmon Stir Fry with Vegetables
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
387 kcal
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Course
Main Course
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Cuisine
American
Salmon Stir Fry with Vegetables
Description
The recipe begins by chopping skinless salmon fillet into one-inch pieces. Vegetables including sliced carrots, chopped broccoli florets, red bell pepper strips, and chopped yellow squash are cooked in avocado oil over medium heat, starting with the carrots covered to soften slightly. Garlic may be optionally included at this stage.
The vegetables are stirred and cooked covered for a few minutes, then pushed aside to add the salmon chunks. Coconut aminos and sea salt season the pan as it is covered to cook the salmon for three minutes, then uncovered for another five to six minutes until the liquid mostly evaporates and the salmon is cooked through. Ingredients are then gently combined to keep salmon intact.
Finishing garnishes of chopped green onions, red pepper flakes, and sesame seeds can be sprinkled on top for layered flavor and color. This stir fry offers a mixture of flaky fish and tender, crisp vegetables in a mildly savory, lightly sweet sauce.
The method includes notes to omit garlic and green onion for low-FODMAP adaptations and suggests substituting broccolini to increase digestibility.
Ingredients
- 2 Tbsp avocado oil
- 2 carrot peeled and sliced, large
- 1 broccoli chopped into florets, large crown
- 1/2 red bell pepper cut into match sticks
- 3 cloves garlic optional*
- 1 yellow squash chopped
- 1 lb salmon chopped into 1" chunks
- 3 to 5 Tbsp coconut aminos
- 1/4 tsp salt to taste, sea salt
For Serving:
- 2 green onions chopped*
- 1/4 tsp red pepper flakes
- 1 Tbsp sesame seeds
Instructions
- Place salmon fillet on a cutting board and use a sharp knife to remove the skin. Chop salmon into 1-inch chunks. Set aside until ready to use.
- Heat the avocado oil in a large skillet or wok over medium heat. Add the carrots and cover. Cook for 2 minutes.
- Add broccoli, bell pepper, and garlic. Stir, and cook covered for 2 minutes. Add yellow squash and stir in to the vegetables.
- Scoot vegetables off to one side of the skillet. Add salmon, coconut aminos and sea salt. Cover, cook 3 minutes.
- Uncover, cook 5 to 6 minutes or until much of the liquid has burned off and salmon is cooked through.
- Stir everything together (I recommend using a spatula to help keep the salmon chunks whole). Season to taste with sea salt.
Notes
- Omitting garlic makes this dish suitable for a Low-FODMAP diet.
- Broccolini can be used instead of broccoli for easier digestion for some individuals.
- If sensitive to green onions, omit them, though some tolerate them without issue.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1of 3 | |
| Calories | 387kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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