Description
Enjoy the irresistible flavor of The Best Teriyaki Salmon Stir Fry, combining tender salmon cubes and vibrant vegetables in a quick and easy one-pan meal. Perfect for a satisfying weeknight 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 until cornstarch is fully dissolved.
- Marinate the Salmon Cubes by placing them in a shallow dish with half of the sauce, coating well and letting sit for 10 minutes.
- Prepare the Vegetables by washing and cutting the broccoli, bell peppers, and carrots.
- Flash-Fry the Vegetables in a skillet with oil over medium-high heat for 4–5 minutes until tender, then set aside.
- Sear the Salmon in a clean skillet until golden brown on all sides, about 2-3 minutes per side.
- Reduce the Glaze by pouring the reserved sauce into the skillet and letting it simmer for 30–60 seconds to thicken.
- Incorporate the sautéed vegetables back into the skillet, folding them into the salmon and the glaze for 60 seconds until warmed through.
- Garnish the dish with sesame seeds and sliced green onions and serve warm over jasmine rice or rice noodles.
Notes
Ensure the salmon is cut into even cubes for uniform cooking.
For added flavor, you can use fresh ginger instead of ginger powder.
Serve with steamed jasmine rice to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 11g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 110mg