Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 lb Larry's Catch Wild Sockeye Salmon, cut into bite-sized pieces
- 1 tbsp olive oil or sesame oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 zucchini, sliced
- 1/4 cup green onions, sliced (for garnish)
Ginger Soy Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tsp cornstarch (optional, for thickening)
Instructions:
Prepare the Ginger Soy Sauce
- In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. If you prefer a slightly thicker sauce, add the cornstarch and whisk until dissolved. Set aside.
Cook the Salmon
- In a large skillet or wok, heat half of the oil over medium-high heat. Add the salmon pieces and cook for 2-3 minutes on each side until they are lightly golden and just cooked through. Remove the salmon from the skillet and set aside.
Stir-Fry the Vegetables
- In the same skillet, add the remaining oil. Add the bell pepper, broccoli, carrot, and zucchini. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender, keeping the heat medium-high to retain their colour and crunch.
Add the Sauce and Combine
- Pour the ginger soy sauce over the vegetables and stir to coat evenly. Return the cooked salmon to the skillet, gently tossing everything together for 1-2 minutes until the salmon is warmed through.
Serve
- Serve the stir-fry over a bed of rice or noodles, and garnish with green onions for a pop of colour.
This Salmon & Veggie Stir-Fry with Ginger Soy Sauce combines vibrant vegetables and tender wild salmon for a quick, healthy meal with bold flavours. The fresh taste of Larry's Catch Wild Sockeye Salmon pairs beautifully with the zingy ginger sauce, creating a meal that’s wholesome, delicious, and perfect for any weeknight!