Sesame Salmon Stir Fry

june-24-015I love stir fries for the simple reason that they can be served alone, or maybe just over rice.  No sides required!   Everything is just tossed together in one cohesive dish.  It is also a fantastic way to create a veggie-heavy meal (or veggie-only dish, if you prefer!) which is healthy and light for summer.

On a recent night I stir fried a mixture of  wild salmon, red bell peppers, and sugar snap peas, which I tossed with a sesame stir fry sauce that was easy to whip up while everything was cooking.  The stir fry sauce is very basic and uses common, readily available Asian ingredients found in any grocery store.  It was a recipe I’d jotted down from somewhere years ago, and one which I embellish with different  ingredients depending on my mood. 

There are only a few rules for stir frying.  First of all, you do NOT need a wok.  In fact, for home stoves, a large, flat bottomed pan with medium-high sides (higher than a frying pan, lower than a pasta pot) is preferable.  Woks were made to be used over a wide ring of fire which heats the specially shaped wok more evenly.  It is hard to achieve even cooking with a narrow-bottomed wok on a regular stove. 

Second rule is to use a small amount of oil and high heat, and the last rule is to add ingredients in the order of their cooking time (harder veggies which require more time should be added first).  In this recipe I add the salmon and red peppers first, and the snap peas toward the end since they don’t take as long to cook.  Had I been using something like carrots (which I often do, and could easily be added to this recipe), those would go in before all else.

Sesame Salmon Stir Fry

Serves 3-4

1 lb wild salmon, cut into 1/2″ cubes

1 large red bell pepper, cut into strips

12 oz sugar snap peas

1 clove garlic, minced

3 tablespoons rice vinegar

3 tablespoons soy sauce (I prefer a low-sodium variety)

1 tablespoon toasted sesame oil (which should be kept in your refrigerator!)

1 tablespoon toasted sesame seeds (I buy them this way, but you can toast them gently in a dry pan over low heat)

1 tablespoon canola or vegetable oil

4 cups cooked brown or white rice

To make stir fry sauce, whisk together garlic, rice vinegar, soy sauce, and sesame oil.  Set aside.

Place canola or vegetable oil in a large, flat bottomed pot (I like an “everyday pan” or “chef’s pan”) and heat until just smoking.  Add salmon and red peppers and cook approximately 5 minutes (or until peppers begin to soften and salmon begins to flake).  Be sure to stir frequently!

Add snap peas, stir to combine, and cook another 5 minutes or so, until everything is cooked through and tender.

Pour in stir fry sauce and cook for another 1-2 minutes.  

Place 1 cup of rice in each of four serving dishes and top with stir fry mixture.

 

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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3 Responses to “Sesame Salmon Stir Fry”

  1. zoe p. Says:

    That’s beautiful!

    But how does the salmon not fall into flakes?

  2. Tracy Says:

    It seems to hold together pretty well when cut onto cubes. Just don’t over stir and break apart! :). Enjoy!!!!

  3. zoe p. Says:

    You got me! I do tend to over stir!!

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