Salmon and Veggie Stir Fry

Salmon and Veggie Stir Fry

  • 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
  1. Heat a nonstick wok or frying pan over medium high heat.
  2. Season salmon pieces with salt and pepper and some lemon juice.
  3. 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.
  4. Remove from heat and keep warm.
  5. In same skillet, add asparagus, broccoli, baby boo toy and onion. Cook over medium high heat, stirring occasionally until crisp tender, about 5 minutes.
  6. 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.
  7. Spoon vegetable mixture over salmon and toss gently before serving.
  8. Serve on a bed of cauliflower rice.

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