Name: TERIYAKI SALMON STIR FRY WITH NOODLES
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 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; 1/3 cup pineapple juice; 1/3 cup low-sodium soy sauce; 3 tbsp water; 3 tbsp honey; 2 tbsp rice wine vinegar; 1 tbsp minced garlic; 2 tsp minced ginger; Sriracha - optional; 1 tbsp cornstarch; Cutting board; Knife; Small saucepan; Large skillet or wok

TERIYAKI SALMON STIR FRY WITH NOODLES

Author

Jason Glover

Servings

Prep Time

10 minutes

Cook Time

12 minutes

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!

Ingredients

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

Sauce

1/3 cup pineapple juice
1/3 cup low-sodium soy sauce
3 tbsp water
3 tbsp honey
2 tbsp rice wine vinegar
1 tbsp minced garlic
2 tsp minced ginger
Sriracha - optional
1 tbsp cornstarch

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Directions

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.