INGREDIENTS

  • 1 pound of salmon filet (remove skin and any pin bones) cut into large 1 1/2 inch bite size pieces
  • INGREDIENTS FOR SALMON MARINADE
  • 1 teaspoon of sesame oil
  • 1 teaspoon of mirin
  • 1 teaspoon of tamari or soy sauce
  • INGREDIENTS FOR STIR FRY
  • 1 tablespoon of grape seed oil
  • 1 teaspoon of sesame oil
  • 1 tablespoon of minced fresh ginger
  • 3 cloves of garlic sliced thin
  • 1 fresno red chili (seeds removed) sliced thin
  • 1/2 sliced red pepper
  • 1/2 sliced yellow pepper
  • 4 oz of snow peas
  • 4 oz of bunashimeji mushrooms or trumpet mushrooms
  • 3 scallions sliced thin
  • 1 tablespoon of mirin
  • 1 tablespoon of tamari or soy sauce
  • 1 1/2 tablespoon of hoisin sauce

Directions

  • 1. Add sesame oil, mirin & tamri to the salmon pieces and let marinate for 30 minutes while you cut up your vegetables.
  • 2. On a medium heat, add one tablespoon of grapeseed oil to a non-stick fry pan. Cook salmon about 3 to 4 minutes on each side (depending on thickness of the salmon) keep a slight pink color in the center of the salmon. Remove from the pan and set aside.
  • 3. Put the wok on medium high heat. Add the sesame oil, grapeseed oil, vegetables, ginger, garlic and fresno chili. Cook for 2 minutes. Constantly move the vegetables so they don't burn. Add the mushrooms, red pepper, yellow pepper, and snow peas. Cook for 2 minutes. In the last minute of cooking, add the scallions, mirin, tamari and hoisin sauce. Stir to combine all the ingredients.
  • 4. Carefully add the cooked salmon to the wok. Stir to combine all the sauces without breaking the salmon pieces.
  • 5. Enjoy with your favorite rice or if you are like me, I just enjoy the salmon and vegetables.

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