Easy Salmon Stir Fry

Easy Salmon Stir Fry

Has anyone seen In Defense of Food? It’s SO GOOD. There is so much weird and conflicting information out there about food – what we should eat or not eat, what is healthy or not healthy – and most of it is REALLY extreme. I recently watched What the Health and it had such an extremist view that it almost negates any good information that might have been in there. In Defense of Food is so well written and the only “extreme” statement is – don’t eat processed food. Which I think everyone can agree at this point that it is not the best food choice for your health. You might be familiar with Michael Pollan’s quote “eat food, not too much, mostly plants” and this documentary (Pollan’s documentary) goes much more in depth with how he came to that statement to summarize how you should eat. It is solid and I would highly recommend watching it if you feel like you never know how to sort through the information that is out there. Ok, that’s my PSA for the day!

I had such a lovely Sunday morning with my hubs. We slept in a bit but still had time to have a slow morning before church. I love our church and we hadn’t been in several weeks so it felt really good to get back there. Now, he’s playing golf, I’m watching food documentaries (he humors me by watching some, but I prefer to watch them all day long…or anything on the Food Network), and doing some recipe testing! For lunch, I made this DELISH salmon stir fry that I want to share with you. And it follows those beautiful guide lines – real food, not too much, mostly plants. 😉

I used only one piece of salmon because it was just for me, but the veggies were enough for 2 servings

Ingredients – for the stir fry

1 Tbsp coconut oil1 carrot, chopped
1/4-1/2 onion slices
1 head of broccoli, cut into florets (save the stems and freeze for smoothies!)
1 cup of brussels sprouts, sliced
1 clove of garlic, minced
Furikake seasoning (optional)
1 salmon filet

Ingredients – for the sauce

4 Tbsp coconut aminos
2 Tbsp sesame oil
1 Tbsp coconut vinegar (could use rice vinegar)
1/2 knob of ginger, grated
A few dashes of fish sauce

Directions

Preheat oven to 400 degrees. Pat dry and lightly salt the salmon filet. Combine all ingredients for the sauce. Baste the salmon with the sauce. Top with furikake. Heat the coconut oil in a large skillet or wok. Once hot, add onions until fragrant. Add garlic and the rest of the veggies. Add the remainder of the sauce and toss to coat all veggies. I let my veggies cook for a while because I like them a little softer – just cook to your desired texture. While cooking the veggies, put the salmon on a parchment lined baking sheet. Bake in the oven for around 7 minutes. Place veggies in a dish and top with salmon. Enjoy!!

You could serve this over cauli-rice, I just didn’t want to fool with it. If I was not currently doing the 21 day sugar detox, I would have gone all out and served this over white rice! You can also use any veggies you have on hand. It’s a great “clean out the fridge” dish. The sauce is what makes it special. If you like a sweeter, thicker sauce, try adding a bit of honey.



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