Ingredients
Scale
- 1 lb salmon fillets, skin removed and cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Prepare the Sauce:
- In a small bowl, mix together soy sauce, hoisin sauce, and sesame oil. Set aside.
- Cook the Vegetables:
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the broccoli, red bell pepper, snap peas, and carrot. Stir-fry for 4-5 minutes, or until vegetables are tender-crisp. Remove from the skillet and set aside.
- Cook the Salmon:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Season the salmon pieces with salt and pepper.
- Add the salmon to the skillet and cook for 2-3 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
- Combine Everything:
- In the same skillet, add the garlic and ginger. Stir-fry for 1 minute until fragrant.
- Return the cooked vegetables and salmon to the skillet. Pour the sauce over the mixture and stir well to coat everything evenly. If you prefer a thicker sauce, add the cornstarch mixture and cook for an additional 1-2 minutes until the sauce thickens.
- Serve:
- Serve the stir-fry over cooked rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g