Salmon Stir Fry

Step 1

Add the soy sauce, rice wine vinegar, honey, water, garlic, and ginger together in a medium sized bowl and whisk to mix in until honey and arrowroot are dissolved and mixed in.

Step 2

Run your fingers across the salmon to see if there are any bones and remove using tweezers if you find any. If your salmon has skin on, remove it using a sharp knife and discard it. Cut salmon into 1” squares.

Step 3

Add salmon cubes and toss to coat. Set aside while you prepare the veggies (salmon should marinate for about 15 minutes but not more than 30).

Step 4

Slice the red pepper and onion into thin wedges, discarding the outer layer of the onion and seeds and stem of the bell pepper. Separate the layers of the onion. Peel the carrots and cut into matchstick sized pieces. Cut woody bottom ends off asparagus and discard, cutting the remaining stalks into 1-2" pieces.

Step 5

Heat 1 Tbsp oil in a large skillet over medium-high heat. Once hot, add the bell pepper, carrot, asparagus and onion and sauté for 4-5 minutes until seared but still crisp. Remove vegetables to a plate and set aside.

Step 6

Add another tablespoon of oil to the same pan and tilt the pan to spread the oil evenly across the pan. Add the salmon cubes in one at a time without using a slotted spoon, fork or tongs, saving the marinade for later.

Step 7

Allow the salmon cubes to sear for 2 minutes. Do not stir the salmon! Use a thin spatula to quickly individually flip each salmon cube over and sear the other side for an additional 1-2 minutes until until outside is seared and inside is almost fully cooked. Be careful not overcook since the salmon will continue to finish with the rest of the ingredients.

Step 8

Pour the sauce into the pan and then the vegetables and gently toss to coat everything in sauce. Let cook for another 1-2 minutes until sauce has thickened, stirring very gently to keep salmon from breaking up.

Step 9

Remove the pan from heat and top with desired garnishes or plate and then garnish. I recommend sesame seeds and sliced green onion. Serve immediately over rice, brown rice, quinoa, cauliflower rice or whatever you prefer.