Salmon Stir Fry
Prep Time: 15 minutes
|
Cook Time: 15 minutes
733 Calories
|
4 Servings
Ingredients
1/2 cup pineapple juice
1/4 cup low sodium soy sauce
1 tbsp toasted sesame oil
2 tsp garlic-chili sauce
2 tsp cornstarch
4 tbsp vegetable oil, divided
1 lb. cubed salmon, skin removed
2 cups snap peas
1 cup diced red bell pepper
1 cup cubed pineapple
1/2 cup diced sweet yellow onion
4 cups cooked jasmine rice for serving
1/3 cup chopped cilantro
1 tbsp toasted sesame seeds
Directions
Step 1
Whisk together ingredients for sauce until cornstarch is dissolved. Set aside
Step 2
Blot cubed salmon with paper towels to remove excess moisture. Heat two tablespoons of cooking oil in a large pan over medium-high heat for 2 minutes. Add cubed salmon and sear for 2 minutes on each side. Transfer salmon to a plate and wipe pan clean.
Step 3
Add remaining two tablespoons of oil to pan and heat over medium-high heat. Once oil is very hot, add snap peas, bell pepper, pineapple and onion. Stir fry for 4-5 minutes, stirring regularly.
Step 4
Reduce heat to medium-low. Add salmon back to pan with vegetables and pour in sauce. Simmer for 4-5 minutes, until sauce is thick, and salmon is cooked through. Garnish with sesame seeds.
Step 5
Serve salmon stir fry hot over jasmine rice topped with fresh cilantro.
