Larry's Catch | Nov 11, 2024 | Dairy Free

Salmon & Veggie Stir-Fry with Ginger Soy Sauce

Wild sockeye salmon stir-fry with ginger soy sauce, crisp vegetables, and bold flavour. Fast, healthy, and perfect for weeknight dinners.

Servings 4 ppl

Cook 25 min

Difficulty Easy

Dietary Dairy Free

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)
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)

Nutrition

Calories: ~320 kcal
Protein: ~38 g
Total Fat: ~12 g
Saturated Fat: ~2 g
Omega-3 Fatty Acids: ~2.5–3 g
Carbohydrates: ~14 g
Fiber: ~3 g
Sugars: ~6 g
Sodium: ~700 mg (varies with soy sauce used)
Cholesterol: ~80 mg

Nutrition values are estimates and may vary based on ingredients used.

Instructions

Whisk together soy sauce, honey or maple syrup, rice vinegar, grated ginger, minced garlic, and optional cornstarch. Set aside.
Heat half the oil in a large skillet or wok over medium-high heat. Add salmon pieces and cook 2–3 minutes per side until lightly golden and just cooked through. Remove and set aside.
Add remaining oil to the skillet. Stir-fry bell pepper, broccoli, carrot, and zucchini for 4–5 minutes until crisp-tender.
Pour the ginger soy sauce over the vegetables and stir to coat.
Return salmon to the skillet and gently toss for 1–2 minutes until warmed through.
Serve over rice or noodles and garnish with sliced green onions.

Source: https://larryscatch.com/blogs/recipes-3/salmon-veggie-stir-fry-with-ginger-soy-sauce