Salmon and Veggie Stir Fry

Salmon and Veggie Stir Fry

Course: Main Dish, Shrimp and Seafood


  • 3/4 - 1 lb wild salmon cut into 1 1/2 inch pieces
  • 1/4 teaspoon salt
  • pinch ground pepper
  • 2 cup asparagus trimmed and cut into 2pieces
  • 2 broccoli cut into bite sized pieces
  • 1/2 sweet onion sliced thin
  • 1 1/2 tablespoon soy sauce low sodium
  • 1 tablespoon Nakano rice vinegar
  • 1 tablespoon ginger minced or grated
  • 2 cloves garlic
  • 1/4 teaspoon honey
  • 1 tablespoon avocado oil


  • Heat a nonstick wok or frying pan over medium high heat.
  • Season salmon pieces with salt and pepper and some lemon juice.
  • Add 1 tablespoon of avocado oil and add salmon to hot pan. Cook fish gently, turning occasionally as each side starts to turn pink and cooked through.
  • Remove from heat and keep warm.
  • In same skillet, add asparagus, broccoli, baby boo toy and onion. Cook over medium high heat, stirring occasionally until crisp tender, about 5 minutes.
  • While vegetables are cooking, stir together soy sauce, rice vinegar, ginger, garlic and honey of choice in small bowl. Pour over vegetables in wok and cook for about a minute longer, constantly stirring.
  • Spoon vegetable mixture over salmon and toss gently before serving.
  • Serve on a bed of cauliflower rice.
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