If you love veggies, you'll love this salmon stir-fry. It's loaded with broccoli and peppers, and tossed in hoisin sauce with delicious salmon. I serve it over rice.
Ingredients
- salmon filet: 1 pound
- salt and freshly ground black pepper: (to taste)
- sesame oil: 2 Tbsp
- red bell pepper: 1 piece (cut into bite-size pieces)
- yellow bell pepper: 1 piece (cut into bite-size pieces)
- onion: 1 piece (cut into bite-size pieces)
- broccoli florets: 1 cup (fresh)
- fresh garlic: 1 Tbsp (chopped)
- ginger paste: 1 Tbsp
- hoisin sauce: 2 Tbsp
- carrots: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Heat a cast iron skillet over medium-high heat. Season salmon with a sprinkle of salt and pepper.
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Cook salmon until fish flakes easily with a fork, 3 to 5 minutes on each side. Remove from skillet and set aside.
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Heat sesame oil in a wok or heavy skillet over high heat. Add red pepper, yellow pepper, onion, broccoli, garlic, and ginger paste, and cook and stir for 3 minutes.
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Stir in hoisin sauce and toss well. Add salmon, and flake it with a fork into chunks. Toss; remove from heat. Add carrots and serve over rice.
