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Teriyaki Salmon Veggie Stir Fry
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Teriyaki Salmon Veggie Stir Fry

Prep Time15 minutes
Cook Time30 minutes
Servings: 4 servings

Equipment

  • Cutting board
  • Knife
  • Medium bowl & spoon
  • Microwave safe dish with lid
  • Frying pan
  • Tongs

Ingredients

  • 2 tbsp Canola oil
  • 8-10 oz Salmon
  • 1 ⅓ cups Whole grain brown minute rice
  • 1 cup Water (for rice)
  • 1 clove Garlic, minced
  • 1 tsp Ginger powder
  • ¼ tsp Onion powder
  • 1 tbsp Cornstarch
  • ½ cup Water (for sauce)
  • ¼ cup Low sodium soy sauce
  • 2 tbsp Honey
  • 2 ½ cups Asian style vegetable mix (or any frozen mixed vegetables)

Instructions

Start Here:

  • Wash and dry your hands.
  • Place a cutting board on the counter with a damp cloth underneath to keep the board from sliding around. 

Garlic Prep:

  • Peel the dry skin off the garlic; throw the skins away.
    Garlic Prep
  • Place the peeled garlic on the cutting board and chop into very small pieces.
  • Place garlic in a medium bowl. Set aside.

Teriyaki Sauce:

  • To the same medium bowl, whisk together the garlic, ginger powder, onion powder, cornstarch, water, soy sauce, and honey.
    Teriyaki Salmon Veggie Stir-Fry-Teriyaki Sauce
  • Cut salmon into 1-inch cubes; add to the bowl of sauce and gently stir to coat the salmon.
  • Let sit for 2 minutes and then drain the sauce into a new bowl. Save the sauce as it will be used later.
  • Wash and dry the cutting board, knife, and your hands after touching the raw salmon.

Brown Rice:

  • Mix the rice and water in a microwave safe bowl.
    Brown Rice
  • Cover with a lid or plastic wrap. Cook on high for 8 minutes.
  • Remove bowl from the microwave and let sit for 5 minutes. Fluff with a fork.
  • Tip: Rice can also be prepared on the stove top using the directions on the box.

Cook Salmon:

  • Heat a large frying pan over medium-high heat. Check to see if the pan is hot by holding the back of your hand a few inches above the pan.
    Teriyaki Salmon Veggie Stir-Fry-Cook Salmon
  • Add 1 tbsp of oil and add the salmon to the using tongs or a spoon. 
  • Cook the salmon for 2-3 minutes, turning once. Salmon will turn lighter pink in colour as it cooks.
  • Turn off the pan and move the cooked salmon pieces to a clean plate. Set aside.

Cook Vegetables:

  • Using the same pan, add 1 tbsp of oil and turn to medium-high heat.
    Teriyaki Salmon Veggie Stir-Fry-Cook Sauce
  • Add the frozen vegetable mixture and sauté the vegetables until tender. 

To Finish:

  • Add the salmon and sauce mixture back into the pan. 
    Teriyaki Salmon Veggie Stir-Fry-Teriyaki Sauce
  • Reduce heat to medium and cook for 2-3 minutes, gently stirring often, until the sauce has thickened slightly.
  • To serve, place ½ cup of rice on your plate and top with a scoop of the salmon & vegetable mixture.

Notes

Allergens: fish, soy, wheat/gluten (soy sauce)
Download a copy of the recipe.