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    Hummusapien Β» Recipes Β» Lunch and Dinner Β» Salmon & Veggie Stir-Fry

    Salmon & Veggie Stir-Fry

    Published Jul 16, 2013 Β· Modified Apr 18, 2022 Β· by Alexis Joseph Β· 7 Comments

    Jump to Recipe

    Before I started working at the Garden, I had never bought snap peas before. Never. Gasp!

    stirfry

    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.

    stirfry1

    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).

    stirfry2

    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.)

    stirfry5

    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-Fry

    stirfry3

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    Salmon & Veggie Stir-Fry

    • Author: Alexis
    • Prep Time: 10 mins
    • Cook Time: 15 mins
    • Total Time: 25 mins
    • Yield: 3 1x
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    Ingredients

    Scale
    • 3, 4oz wild salmon filets
    • 1 ½ 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 ½ tbsp honey
    • 2 tsp minced garlic
    • ¼ tsp dried ginger (optional)
    • brown rice, for serving

    Instructions

    1. Pre-heat the oven to 350 degrees.
    2. 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.
    3. 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.
    4. While veggies are cooking, whisk together soy sauce, honey, garlic and ginger.
    5. 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.
    6. Serve over a bed of brown rice.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

     

    Looking for more easy salmon recipes?  Try my maple sesame salmon, coconut lime salmon or my fave spinach and goat cheese salmon burgers. Ummmmm yum!

     

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

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    1. Nicole says

      March 28, 2015 at 5:32 pm

      This was amazing! I'm usually not a salmon person at all, but I gave this a try, and it just came together wonderfully! The sauce-veggie combination is stellar too! Thanks again, Alexis! πŸ™‚

      Reply
      • Alexis says

        March 29, 2015 at 4:48 pm

        Fabulous! So glad you liked them, Nicole!

        Reply
    2. Khushboo Thadani says

      July 17, 2013 at 5:55 pm

      Yum- I have been going salmon crazy lately as it's not freely available in Mumbai...trying to lap it up while I can in London! The same goes for sugar snap peas so you can bet that I will be trying this out :)!

      Reply
    3. Matt @ The Athlete's Plate says

      July 16, 2013 at 7:40 pm

      This looks delicious!

      Reply
      • Alexis says

        July 17, 2013 at 9:47 am

        Thanks! I made it again for dinner last night. I'm addicted!

        Reply
    4. Hannah @ CleanEatingVeggieGirl says

      July 16, 2013 at 2:29 pm

      For some reason I do not like raw snap peas (like in salads), but I LOVE when they are cooked! They are awesome in stir-fries!

      Reply
      • Alexis says

        July 17, 2013 at 9:48 am

        Agreed! They're one of my all time favorite stir-fry veggies πŸ™‚

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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