|YIELDS: 4 Servings||PREP TIME: 10 mins||COOK TIME: 12 mins||TOTAL TIME: 22 mins|
This Teriyaki Salmon Stir Fry is so quick and easy to throw together! Heart healthy salmon and tons of veggies tossed in a sweet and savory sauce. This is the perfect recipe for busy weeknights!
1 lb salmon, skin removed and cut into bite-sized pieces (I personally like Atlantic wild king salmon - I’m not fond of farmed salmon)
1 tbsp coconut or avocado oil, divided
2 cup asparagus, chopped
1 large carrot, peeled and thinly sliced
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
Sesame seeds, optional garnish
Package of noodles (I like brown rice noodles from Joy) or 2 cups of jasmine rice
- To make the sauce, combine all ingredients together in a small saucepan and whisk. Bring to a boil while whisking, making sure the honey dissolves.
- Reduce heat to medium and simmer for about 5 minutes (watch closely as the sauce can easily burn), until the sauce has thickened and coats a spoon when dipped in.
- Taste and adjust seasoning, if necessary.
- Prepare the noodles or rice according to the package instructions and keep warm.
- Heat 1 ½ tsp coconut oil over medium-high in a large skillet or wok. Add the salmon chunks and season lightly with salt and pepper (the sauce has a good amount of salt, so don’t overdo it).
- Cook for 2-3 minutes per side, carefully flip, and cook for about another 2 minutes.
- Remove the salmon and set aside.
- Add the remaining 1 ½ tsp oil to the pan along with the asparagus, carrot, red bell pepper, and red onion. Cook for 4-6 minutes, stirring occasionally, until the vegetables are cooked to your liking.
- Add the salmon back to the pan along with the sauce.
- Mix well, being careful not to break up the salmon.
- Serve immediately over noodles or rice. Garnish with sesame seeds, if desired.