Quick & Easy Asian Salmon Stir Fry

Salmon Stir Fry

Salmon Filet: This recipe calls for a 1lb of salmon filet cut into cubes. 

Avocado Oil: I love this brand, but you can also use your preferred cooking oil. 

Green Beans: Use fresh, raw green beans and cut them into 2-inch pieces. 

Onion: I like to cut my onion into chunks. You can dice or thinly slice if you prefer. 

Carrot: You can use baby carrots or large carrots and chop them into small pieces. 

Red Bell Pepper: Cut into thin slices, like matchsticks. 

Stir Fry Marinade

Coconut Aminos: You can use Tamari which is gluten-free or soy sauce instead of coconut aminos. Omit the salt if you do.

Sea Salt: Omit if using regular soy sauce or Tamari. 

Garlic Cloves: You can use fresh garlic cloves and mince them, or use a jar of minced garlic. 

Ginger: Use fresh ginger and grate it. 

Red Pepper Flakes: Optional. Use more or less depending on your taste. 

1. Combine all ingredients for the stir fry marinade in a large bowl.
2. Pat dry the salmon and cut it into 1-inch cubes. Add to the marinade and toss to coat. Let this sit for 10 minutes.
3. Heat 1 tbsp of avocado oil in a large skillet over medium heat. Add green beans, onion, carrot, and bell pepper. Cook stirring the 3 minutes, then cover for 2 minutes until tender. Remove the vegetables from the pan and set aside. 
4. Remove the salmon cubes from the marinade, and reserve all the liquid.
5. Add the remaining tbsp of oil to the pan, and add the salmon cubes in a single layer. Pan fry for 2 minutes, then flip. Cook for another 2 minutes until cooked through.
6. Add vegetables and the reserved marinade to the skillet and cook for another 2 minutes. Gently toss with a spatula so the salmon doesn’t fall apart. 
7. Serve the salmon and veggies over rice or cauliflower rice, with sesame seeds and green onions. 

Tips & Tricks

Storage: Leftovers can be stored for up to 3 days in the fridge

Reheating: Reheat in the microwave, or lightly toss again in a heated skillet for a few minutes.

Frozen Salmon: You can use frozen salmon for this recipe. Thaw overnight in the refrigerator and then cut according to the recipe instructions. 

Sesame Oil: I do not add sesame oil to my stir fry marinade. Instead, I garnish this dish with sesame seeds which adds that toasted sesame flavor. 

How to Serve: Serve over rice or cauliflower rice, with sesame seeds and green onions. Eat with cauliflower rice to keep it paleo, Whole30, and low carb/keto.