1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (322g) Recipe makes 2 servings The following items or measurements are not included below: 6 ounces snow peas |
||
| Calories 202 | ||
| Calories from Fat 49 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 1124mg | 46% | |
| Potassium 622mg | 17% | |
| Total Carbohydrate 16.4g | 5% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 8.1g | ||
| Protein 21.8g | 43% | |
Salmon and Snow Pea Stir Fry
By: ~Jen~
Jun 13, 2007
You wouldn't expect to find salmon in a stir-fry. But when you're tired of the same old chicken or shrimp, try this high-protein, heart-healthy entree from Oxygen Magazine. The salmon really soaks up a nice orange flavor; pineapple or another juice might be tasty too!
SERVES 2
Ingredients
- 6 ounces skinless salmon fillet (wild is healthier than farm-raised)
- 1/4 cup reduced sodium soy sauce
- 1/4 cup orange juice
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- nonstick cooking spray or peanut oil
- 1 small onion, halved and sliced
- 6 ounces snow peas
Directions
1
Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.2
In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.3
Marinate the fish for 30 minutes in the fridge.4
Coat a nonstick frying pan or wok with nonstick spray.5
Remove salmon from bag; discard leftover marinade.6
Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!7
Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.8
Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.9
Serve with 1/2 cup of brown rice for each plate, if desired.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Preparation > Technique > Stir-fry
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Heydarl
On Jul 7, 2008
Wow, this was wonderful. I only marinated the salmon for 15 minutes, but the flavour was sensational. I followed the recipe except for cooking the vegies before the salmon. Served with white rice for a fabulous lunch. Thanks Jen for sharing this winner. Made for ZWT4
From: Roxygirl in Colorado
On May 8, 2008
I am a new "salmon eater" but I couldn't resist your photo! I only had time to marinade the salmon for 10 min, but it still had a nice orange flavor. I used green beans and zucchini for the vegetables. I enjoyed this with brown rice but it was so good that it could have stood on its own. Thanks for posting, Jen. Roxygirl
From: Dr. Jenny
On Apr 23, 2008
This dish was very nice. My house smelled like a wonderful Asian restaurant after making this. I thought it had really good flavor; however, I think the dish would have been improved had DH followed the instructions and used regular versus toasted sesame oil. DH did not think the dish was spicy enough and added red pepper flakes. I thought it was fine as is. We doubled the recipe (per the size fish) and served over white rice. Made for Asian Forum's soybean tag April 2008.
From: Jo Connolly
On Apr 17, 2008
Great Stir-fry, salmon was just perfect!! We tried it with Bean sprouts, red onion, sweetcorn, greenpepper, green cabbage, carrots all sliced thinly and stir fried. Nice one Jen!
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