Recipe Instructions:
Ingredients
680 g salmon fillet cut into 1" cubes
3 tbsp soy sauce divided (I used Bragg Liquid Aminos)
312 g green beans trimmed & cut into 1" pieces
192 g mushrooms sliced
1 tbsp garlic crushed & divided
1 tbsp ginger minced & divided
2 tsp sesame oil divided
1/2 lemon juice of
25 g green onion chopped
1/2 tbsp sesame seeds
Instructions
In a medium mixing bowl, combine salmon with 2 tbsp soy sauce and let marinate while you are getting other ingredients ready.
Preheat large ceramic non-stick deep skillet or a wok on low - medium heat and add 1 tsp sesame oil. Add salmon, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 8 - 10 minutes or until fish is cooked through, stirring occasionally. Transfer to a medium bowl and set aside.
Increase heat to medium - high and add remaining sesame oil to the skillet. Add green beans, mushrooms, 1 tbsp soy sauce, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 5 minutes, stirring occasionally. I like vegetables to be crispy, so cook a bit longer if you like them softer.
Return salmon to the skillet, squeeze lemon over, top with green onions and sesame seeds. Stir gently, remove from heat and serve hot with brown rice, quinoa or your favorite stir fry noodles.
Notes
Store: Refrigerate covered in an airtight container for up to 3 days.
Other fish: Feel free to use any firm and non-flaky white fish like sea bass or halibut. Or trout will work too!
Best salmon to use: I recommend to buy wild salmon like sockeye or spring salmon for health reasons. However, any salmon will work.
Skin on or off? I used wild caught sockeye salmon and kept skin on for health benefits and because we have 2 family members who love skin. You can remove it prior to cutting fish.
Other veggies: Use broccoli, broccolini or snap peas in place of green beans. Also frozen stir fry veggies from a bag are great - no need to thaw.
Add heat: Drizzle with sriracha sauce at the end or add a pinch of red pepper flakes when frying salmon.
