Before I started working at the Garden, I had never bought snap peas before. Never. Gasp!
Have you ever had snap peas? I bet you have. They’re so delightfully crunchy and sweet that I found myself eating them right off the plant! I took a boatload of them home and figured they would be my new vehicle for hummus. Little did I know, they’d make their way into the most delish stir fry I’ve ever laid mouth on.
The brightly colored, crisp veggies definitely play a huge role in the yumminess of this simple stir-fry. I mean they’re like the epitome of summer, don’t ya think? But I must say, it’s the perfectly sweet and salty sauce that takes it over the top. The bites all soaked up with that fabulous sauce were by far my favorite. The sauce is so easy–it’s just reduced sodium soy sauce, honey, garlic and a pinch of optional ginger. Fresh ginger would be way better, but I went with dried since I didn’t have fresh in the fridge. Using regular soy sauce would make this way too salty, so if that’s all you have, I would try reducing the amount and making up for it with water or vegetable broth. I get my reduced-sodium soy sauce at Trader Joe’s for super cheap (like everything else).
And if you need a quick sauce in a pinch, I highly recommend Trader Joe’s island soyaki sauce. It’s not super duper high in sugar and sodium like most bottled sauces, but it tastes fantastic. Think of it as a healthier, preservative-free teriyaki sauce. Here’s a meal in a minutes for ya: cooked salmon, nuked brown rice and peas all doused in island soyaki sauce. Done and done. Oh and one of these for dessert, duh.
This is a totally drool-worthy way to use up the veggies in your fridge. Feel free to throw in or substitue whatever you have on hand. i promise it’ll all taste good. If you have cooked salmon already in the fridge, this meal can be put together crazy fast. I use my favorite wild salmon that comes frozen from Target. I usually thaw it overnight and all day in the fridge, but in a pinch I’ll just thaw it in a big bowl of water. Whatever works! (As long as it’s wild, of course.)
You could easily use chicken, shrimp or tofu in this instead of salmon. Or just toss in some edamame for protein and call it a day! It’s toooooooo goood, people. It’s too darn good.
Salmon & Veggie Stir-FryPrint
- 3, 4oz wild salmon filets
- 1 1/2 tbsp coconut oil
- 1 bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup snap peas
- 1 cup shredded carrots
- 2 cups broccoli florets
- 4 tbsp reduced sodium soy sauce
- 1 1/2 tbsp honey
- 2 tsp minced garlic
- 1/4 tsp dried ginger (optional)
- brown rice, for serving
- Pre-heat the oven to 350 degrees.
- Place salmon in an even layer a baking sheet sprayed with cooking spray. Bake for about 12 minutes, or until salmon is cooked through. Chop into bite-sized pieces and set aside.
- Melt coconut oil in a large saucepan or wok over medium-high heat. Once the pan is hot, add the veggies. Cook for five to ten minutes, or until veggies are tender to your liking.
- While veggies are cooking, whisk together soy sauce, honey, garlic and ginger.
- Remove veggies from heat and add sauce. Stir together until all veggies are coated. Add chopped salmon and toss with saucy veggies until well combined.
- Serve over a bed of brown rice.