Perfect for spring gatherings and quick meal needs, this salmon stir fry is a great recipe to keep on hand. The fresh snap of ginger gives this dish an amazing flavor. Best of all, it’s easily varied with what’s on hand or veggies we find at our local farmers’ market! We think you’ll absolutely adore this one, and totally cleanse-approved.
Health Benefits in Salmon Stir Fry
Salmon is one of the best types of fish with which we can nourish our bodies. One of the first things for which people praise salmon is its richness in omega fatty acids, which aid in cardiovascular health, mood, cognition, joint protection, and eye health, among other positive effects. Salmon is also an excellent source of protein, and a great alternative to red meat.
- 2 tablespoons sesame oil
- 8 ounces of wild salmon (roughly 1 thick fillet), cut into large chunks
- 1 cup snow peas, sliced into thin pieces
- 1 carrot, cut into thin rounds
- 1 bunch scallions, diced
- 2 tablespoons peeled and grated ginger
- 1 garlic clove, peeled and minced
- to taste: wheat-free tamari sauce
- to taste: organic brown rice vinegar (or ume plum vinegar)
- 1/4 cup dry roasted cashews
Season the salmon pieces with sea salt and black pepper.
Heat a large saute pan over high heat, adding the sesame oil.
Once the oil is hot, add the salmon pieces and brown, cooking each side for about 2 minutes
After you flip them the first time, add the snow peas and carrots, and after the salmon’s second sides are browned, begin to toss everything gently several times (and every so often) as you add the ginger and garlic.
Cook until fragrant and all vegetables are tender, then add a few splashes of tamari and vinegar, and taste, adjusting if needed.
Place a lid on the pan and allow to steam for just another 1-2 minutes.
Remove the lid, stir in the cashews and scallions, tossing once or twice to combine before serving.
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