Salmon And Vegetable Stir Fry Cheat Sheet Recipes

TERIYAKI SALMON STIR-FRY

Teriyaki Salmon Stir-Fry image

Provided by Food Network Kitchen

Time 55m

Yield 2-3 servings

Number Of Ingredients 9

Ingredients

1/4 cup teriyaki sauce
2 teaspoons sesame oil
1 tablespoon fresh ginger, finely chopped
1 clove garlic, finely chopped
1 pound salmon filet, skinned and cut into 1 1/2" cubes
1 tablespoon vegetable oil
10 ounces mushrooms, sliced
1 head broccoli, cut into florets, boiled for 2 minutes and cooled in ice water
1 tablespoon sesame seeds

Steps:

In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Add the salmon cubes and toss to coat. Let sit for 10 minutes. Heat oil in large skillet or wok until it is just smoking.
Stir in the mushrooms and toss to cook quickly. Add the salmon and continue to toss and cook for another 1 minute. Add cooked broccoli and toss to coat. Pour in the remaining marinade from the salmon and sprinkle in the sesame seeds. Serve immediately with rice.

CHICKEN "STIR-FRY" CHEAT SHEET

Chicken

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon white sesame seeds
2 teaspoons finely minced fresh ginger
Two 8-ounce boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Kosher salt and freshly cracked black pepper
1 cup diced Spanish onion (1/2-inch dice)
1/2 cup diced carrots (1/2-inch dice)
1 red bell pepper, cut into 1-inch pieces
1/2 head broccoli, cut into medium florets
1 cup thinly sliced scallions

Steps:

In a medium bowl, combine the soy sauce, sesame oil, sesame seeds and ginger. Add the chicken and season with pepper. Marinate, refrigerated, for 45 minutes.
Meanwhile, preheat the oven to 425 degrees F. Once hot, put a baking sheet lined with foil in the oven for 20 minutes to heat up.
Toss the marinated chicken with the onion, carrots, bell pepper and broccoli, then drain any excess liquid. Put the chicken and vegetables flat on the hot baking sheet and season with salt and pepper. Put the baking sheet back in the oven and roast, stirring halfway through to promote even browning, until the chicken is fully cooked, 12 to 14 minutes.
Transfer the chicken and vegetables to a platter and top with the scallions.

SALMON AND VEGETABLE "STIR-FRY CHEAT SHEET"

Salmon and Vegetable

Provided by Geoffrey Zakarian

Categories main-dish

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.

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