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Salmon Stir Fry

You might not have heard of salmon stir fry; I haven’t until now. But I promise you’ll be glad you made it. Could you sub cod or mahi mahi? I’m trying that next. If you do it first, let me know! You needn’t use every vegetable I’ve got here and you can easily swap in snap peas for the green beans or shaved carrots for the asparagus or… Only make sure you’re adding vegetables of a size that will cook in the same amount of time as the others. I like the idea of some nuts in this stir fry, but didn’t think of it until too late. A wok will be fine, but so will a 5-quart sauté pan or a large dutch oven. You’ll have plenty of time to chop the vegetables and salmon while the rice cooks. Adapted from a vegetable stir fry recipe by famed Australian cook-writer, Donna Hay. 4 servings

Ingredients

  • 1 cup brown rice-takes 45 minutes to cook
  • 2 tablespoons peanut or canola oil
  • 1 tablespoon grated fresh ginger
  • 3 large plump cloves of garlic, sliced thinly
  • ½ pound asparagus, trimmed well and sliced in 1-inch pieces (leave tips whole)
  • 4 green onions, sliced thinly
  • ½ pound fresh green beans, trimmed and cut into ½ inch pieces
  • Kosher salt and fresh ground black or white pepper
  • 8- ounce fillet of salmon, without skin, cut into 1-inch cubes or pieces
  • 1 tablespoon Gochujang sauce
  • 2 tablespoons light Soy Sauce
  • 2 teaspoons water
  • 1 cup thawed mukimame (edamame out of its shell)
  • 4- ounces large bella mushrooms, sliced thinly – or other mushrooms you like
  • ½ pound fresh spinach, trimmed and chopped roughly unless using baby spinach
  • 1 jalapeño, trimmed and seeded, sliced very thinly--optional
  • Sweet Chili Sauce-for serving
  • Cilantro leaves, for serving

Instructions

  • PREP 1: Make Rice. Add 1 cup brown rice and 1 ¾ cups water to a 2-quart pot with a drizzle of olive oil and a pinch each salt and pepper. Bring to a boil, reduce to a low simmer, cover and cook 45 minutes or until rice is tender. Let rest covered 10 minutes or until needed. Prep 2: Place bowls in a 200F oven to warm. Prep 3: Stir together the Gochujang sauce, soy sauce, and water in a small cup; set aside. Prep 4: Toss together the salmon with a sprinkle of salt and pepper; set aside.
  • HEAT OIL in a 5-quart sauté pan or wok over high flame for a minute and add the ginger and garlic, cooking it for a minute. Watch your hands --the ginger pops up.
  • ADD THE ASPARAGUS, ONIONS, AND GREEN BEANS. Sprinkle with salt and pepper. Cook, stirring, for another minute. ADD THE SEASONED, RESERVED SALMON. Stir briefly.
  • ADD THE RESERVED GOCHUJANG SAUCE MIXTURE and cook for a minute or two, stirring.
  • ADD THE EDAMAME, MUSHROOMS, AND SPINACH, sprinkle again lightly with salt and pepper; stir and cook until spinach is barely wilted. Taste and adjust seasonings. More soy sauce? Gochujang Sauce?
  • SERVE HOT on top of a scoop of brown rice (3/4 cup), garnished with ¼ cup Sweet Chili Sauce (or more to taste), sliced jalapeños (if using), and fresh cilantro.
    Store leftovers tightly covered in refrigerator for two days. Reheat slowly in a nonstick skillet over low flame. If reheating rice, make sure it's reheated to 160 F. Do not freeze.

Notes

Copyright Alyce Morgan, 2023. All rights reserved.