Description
This Teriyaki Salmon Stir Fry delivers irresistible flavor with simple prep. It’s a quick and healthy meal that combines fresh veggies and tender salmon, perfect for any dinner.
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
Instructions
- Prepare the Teriyaki Base by whisking together the sauce ingredients in a small bowl until the cornstarch is fully dissolved.
- Marinate the salmon cubes in a shallow dish with half of the prepared sauce for 10 minutes.
- Prepare the vegetables by washing and cutting broccoli, bell peppers, and carrots.
- Heat one tablespoon of oil in a large skillet over medium-high heat and sauté the vegetables for 4–5 minutes until vibrant and crisp-tender. Set aside.
- Sear the salmon cubes in a hot skillet with a drizzle of oil for 2–3 minutes undisturbed, then flip and cook for an additional 1–2 minutes until nearly done.
- Pour the reserved teriyaki sauce into the skillet with the salmon and simmer for 30–60 seconds until thickened into a glaze.
- Return the sautéed vegetables to the skillet and gently fold together, heating for an additional 60 seconds.
- Remove from heat and garnish with sesame seeds and sliced green onions before serving.
Notes
Use fresh vegetables for the best flavor and texture.
Serve over jasmine rice or rice noodles for a complete meal.
Adjust the spice level by adding more or less cayenne pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg