Salmon and Snow Pea Stir Fry
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photo by FLKeysJen
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![photo by Ms. Poppy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/23/45/16/pic7Oe4Rc.jpg)
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![photo by Ms. Poppy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/23/45/16/picQt77UT.jpg)
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 6 ounces skinless salmon fillet (wild is healthier than farm-raised)
- 1⁄4 cup reduced sodium soy sauce
- 1⁄4 cup orange juice
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- nonstick cooking spray or peanut oil
- 1 small onion, halved and sliced
- 6 ounces snow peas
directions
- Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
- In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
- Marinate the fish for 30 minutes in the fridge.
- Coat a nonstick frying pan or wok with nonstick spray.
- Remove salmon from bag; discard leftover marinade.
- Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
- Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
- Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
- Serve with 1/2 cup of brown rice for each plate, if desired.
Questions & Replies
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Reviews
-
I have never had fish in a stir fry dish before so I was very interested to try this. It turned out wonderfully and I appreciate its healthiness. I doubled the recipe for 4 of us and added carrots, but left the amount of snow peas at 6 ounces. I was glad to have the warning about being gentle with the salmon, because I tend to be more aggressive with the stirring. Thanks for sharing!
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Great marinade! This was all but inhaled at dinner tonight. Made with steamed spinach rice (which was topped with cheese for the kid's). I sprinkled a bit of ground ginger in the marinade too, just to round out the Asian flavors. We will be making this again. LOVE dinners done in under 20 minutes :) Thanks for sharing.
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RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida