Teriyaki Salmon Stir Fry
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
4
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Calories
353 kcal
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Course
Main Course, Dinner
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Cuisine
American
Teriyaki Salmon Stir Fry
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An easy salmon stir fry with homemade teriyaki sauce and classic stir fry vegetables.
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Ingredients
Stir Fry Sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon lime juice
- 1 teaspoon cornstarch
Other Stir Fry Ingredients
- 1 pound salmon skin removed
- 2 tablespoons extra virgin olive oil divided
- 2 1/2 cups bok choy sliced thinly
- 2 cups zucchini chopped
- 2 cups shitake mushrooms sliced
- 1 1/2 cups green beans
- 4 green onions sliced, parts seperated
- toasted sesame seeds for garnish
- Steamed rice for serving
Instructions
- Add all the stir fry sauce ingredients to a mixing bowl, whisking well.
- Cut the salmon into 1 1/2 to 2-inch cubes, then place them in the mixing bowl with the sauce, and allow it to marinate for 10 to 15 minutes while you chop the vegetables.
- Set a large cast iron pan or wok over medium-high heat. Heat 1 tablespoon oil, then sear the salmon in a single, even layer for 1-2 minutes per side, being sure not to overcook it. (Be careful not to stir the salmon or it will flake off. Use a fish spatula to gently flip the salmon.)
- Transfer the salmon to a plate, cover with foil and set aside.
- While the salmon is searing, transfer the marinade to a small saucepan set over medium heat. Bring the liquid to a simmer and allow it to reduce to a syrup for 4 to 5 minutes. Remove it from the heat and set it aside to cool and thicken slightly.
- Heat the remaining oil in the pan. Add the bok choy, bell pepper, and zucchini and stir fry for 2 to 3 minutes.
- Add the mushrooms, green beans, and white parts of the green onions. Stir fry for 1 to 2 minutes.
- Stir in 1/4 cup of the stir fry sauce, tossing it with the vegetables until coated.
- Add the salmon back to the pan, along with the thickened stir fry sauce, stirring until everything is coated and heated through.
- Serve over rice, garnished with sesame seeds and green parts of the green onions.
Notes
- Nutritional information does not include rice or additional garnishes for serving.
- Prep Ahead: This dish comes together relatively easily, but you can save even more time by prepping all of your vegetables and salmon in advance. You can also use pre-cut stir fry vegetables from the store to make this easier.
- Other Vegetables: You can use any vegetables that you have on hand for this recipe. Options include carrots, broccoli, bell peppers, green beans, zucchini, mushrooms, cabbage, sugar snap peas and water chestnuts.
- Use a fish spatula: The thin edge on a fish spatula allows you to slide it right under the salmon cubes and flip them easily without breaking them apart.
- Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. We do not recommend freezing this dish.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
20g
(7%)
Protein
29g
(58%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Cholesterol
62mg
(21%)
Sodium
1239mg
(52%)
Potassium
1228mg
(35%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
2529IU
(51%)
Vitamin C
40mg
(44%)
Calcium
109mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 62mg | 21% |
| Sodium | 1239mg | 52% |
| Potassium | 1228mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 2529IU | 51% |
| Vitamin C | 40mg | 44% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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