Stir fry is like….the easiest week night meal ever. This is very important to me because weeknights can sometimes be hectic and more often than not I can be a lazy bum. Aside from being fast and easy, stir fry is also a total everything but the kitchen sink kind of meal. Veggies at the end of their life? Use them up! I love it.
I saw this recipe on another blog a few weeks back and decided to try it out because I love experimenting with new salmon recipes. Cliff won’t eat salmon (or any fish for that matter) but Kara and I absolutely love it. Kara had onions and carrots in her vegetable drawer so we decided to throw those in the mix too. They just added to the flavor, the texture and the overall nutrition of the dish.
Our Salmon Stir Fry turned out exactly as I hoped and it immediately turned into a regular weeknight meal.
Happy Friday, ya’ll!
- 1½ pounds salmon, cut in 1-inch cubes
- 3 tablespoons soy sauce, divided
- 11 ounces green beans, trimmed and halved
- ½ small yellow onion, sliced
- 2 carrots, peeled and diced
- 2 cups mushrooms, sliced
- 1 heaping tablespoon garlic, minced and divided
- 1 heaping tablespoon ginger, minced and divided
- 2 teaspoons sesame oil, divided
- juice of ½ a lemon
- 3 stalks green onion, chopped
- ½ tablespoons sesame seeds
- In a medium mixing bowl, combine salmon with 2 tablespoons soy sauce and let marinate about 10-15 minutes.
- Heat a large skillet over medium-low heat and add 1 teaspoon sesame oil. Add salmon, ½ the garlic and ½ the ginger. Cook for 8-10 minutes, stirring occasionally, until fish is cooked through. Transfer to a bowl and set aside.
- Increase heat to medium-high and add remaining sesame oil to the skillet. Add green beans, carrots, mushrooms, onions, remaining soy sauce, remaining garlic, remaining ginger. Cook for 5 minutes, stirring occasionally.
- Return salmon to the skillet, squeeze lemon juice on top and sprinkle with green onions.
- Remove from heat, sprinkle with sesame seeds and serve hot.
- We served our stir fry over white rice.