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 Red pepper sliced
  • 1/2 Yellow pepper sliced
  • 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 Tablespoons of Hoisin Sauce

Directions

  • 1. Add sesame oil, mirin and tamri to the salmon pieces and let marinate for 30 minutes while you cut up your vegetables
  • 2. On 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 pan and set aside.
  • 3. Wok on medium high heat add the sesame oil, grapeseed oil and the vegetables ginger, garlic and fresno chili and cook for 2 minutes constantly moving the vegetables so they don't burn. Add the mushrooms, red pepper, yellow pepper, snow peas and cook for 2 minutes. The last minute of cooking add the scallions, mirin, tamari and hoisin sauce and stir to combine all the ingredients.
  • 4. Carefully adding the cooked salmon to the wok stiring 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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