Salmon And Snow Pea Stir Fry Recipes

SALMON AND VEGETABLE "STIR-FRY CHEAT SHEET"

Salmon and Vegetable

Provided by Geoffrey Zakarian

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups snow peas, ends trimmed
1 cup thinly sliced carrot rounds
1 cup thinly sliced red onion
2 heads baby bok choy, leaves separated, stems thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound skinless salmon fillet
1/4 cup diced pickled cherry peppers plus 2 tablespoons pickling liquid from the jar
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/2 cup thinly sliced scallions
1 tablespoon sesame seeds
4 cups cooked brown rice, for serving
1 lime, cut into wedges, optional

Steps:

Preheat the oven to 425 degrees F. Stack 2 baking sheets on top of each other and cover the top one with aluminum foil. Place in the oven to preheat for 20 minutes.
In a large bowl, combine the snow peas, carrots, onion and bok choy. Drizzle with the olive oil and season with salt and pepper. Put on the preheated baking sheet and roast until slightly tender, about 8 minutes.
Meanwhile, season the salmon with salt and pepper. After the vegetables have cooked, remove the baking sheet from the oven and place the salmon in the center of it on top of the vegetables. Return to the oven and roast until the salmon is cooked, another 8 to 10 minutes.
In a medium bowl, combine the diced cherry peppers and pickling liquid, soy sauce, vinegar and sesame oil.
Transfer the salmon and vegetables to a serving platter. Drizzle with the soy sauce mixture and garnish with the scallions and sesame seeds. Serve with brown rice and lime wedges if desired.

SALMON AND SNOW PEA STIR FRY

Salmon and Snow Pea Stir Fry image

You wouldn't expect to find salmon in a stir-fry. But when you're tired of the same old chicken or shrimp, try this high-protein, heart-healthy entree from Oxygen Magazine. The salmon really soaks up a nice orange flavor; pineapple or another juice might be tasty too!

Provided by FLKeysJen

Categories One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces skinless salmon fillet (wild is healthier than farm-raised)
1/4 cup reduced sodium soy sauce
1/4 cup orange juice
1 garlic clove, minced
1 teaspoon sesame oil
nonstick cooking spray or peanut oil
1 small onion, halved and sliced
6 ounces snow peas

Steps:

Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
Marinate the fish for 30 minutes in the fridge.
Coat a nonstick frying pan or wok with nonstick spray.
Remove salmon from bag; discard leftover marinade.
Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
Serve with 1/2 cup of brown rice for each plate, if desired.

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