Quick Salmon Stir Fry
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon dark brown sugar
packed
- 1 tablespoon sesame oil
- ¾ pound salmon filet
cut into 1” pieces
- 2 tablespoons vegetable oil
divided
- 2 teaspoons minced ginger
- 3 cloves garlic
chopped
- 2 green onions
thinly sliced, greens and whites divided
- ½ pound broccoli florets
- 1 medium carrot
julienned
- ½ pound baby bok choy
leaves separated
- 4 cups cooked brown rice
for serving
Directions
- 1
In a small bowl whisk together the soy sauce, vinegar, sugar and sesame oil until the sugar dissolves. Add the salmon to a medium mixing bowl and toss with half of the soy mixture.
- 2
Heat a wok over medium-high heat, add 1 tablespoon of the vegetable oil and heat through. Add the salmon and cook, stirring occasionally, until the fish is just cooked through, about 3 minutes. Remove to a bowl and return the wok to the heat.
- 3
Add the remaining oil and heat through then add the ginger, garlic and the whites of the green onions. Let cook for a few seconds then increase the heat to medium-high and add the broccoli, carrots and bok choy and cook, stirring occasionally until the vegetables are tender about 3 minutes.
- 4
Pour the remaining marinade over the top and continue to cook for an additional minute. Return the salmon to the pan and stir to combine and cook for an additional minute. Remove from heat.
- 5
Serve the rice over cooked brown rice.
Quick Salmon Stir Fry
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About this Recipe
Looking for a vibrant, healthy meal that comes together in a flash? This Quick Salmon Stir Fry is your answer to busy weeknights, delivering fresh flavors without the fuss, truly perfect for those 'stir-Fridays'.
The secret to this easy meal lies in its perfectly balanced pan-sauce – a delightful mix of soy sauce, rice wine vinegar, dark brown sugar, and sesame oil that coats every bite with savory-sweet goodness. Paired with quick-cooking salmon and a medley of crisp-tender vegetables, it’s designed for maximum flavor and a lighter feel in minimal time, making it an ideal choice for a wholesome dinner.
Anticipate tender, flaky salmon pieces mingling with bright green broccoli florets, sweet julienned carrots, and delicate, slightly bitter baby bok choy leaves. The aromatic duo of fresh ginger and garlic infuses the entire dish with a welcoming warmth, while the rich, umami-packed sauce ties all the elements together. Served over fluffy brown rice, this stir fry offers a satisfying contrast of textures and a harmonious blend of flavors that feels both indulgent and refreshingly light.
While salmon shines as the star, this recipe is wonderfully adaptable. You could easily swap the salmon for another quick-cooking protein like shrimp or even firm tofu for a vegetarian option. Don't have baby bok choy? Napa cabbage or spinach would work in a pinch. For a touch of heat, a pinch of red pepper flakes stirred into the sauce would be a welcome addition.
This Quick Salmon Stir Fry is best enjoyed immediately over a generous helping of warm, cooked brown rice. It’s a complete and satisfying meal all on its own, making it an excellent choice for a speedy weeknight dinner or a special 'stir-Friday' treat that’s both nourishing and flavorful.