Ingredients
Sauce and Marinade
- ⅓ cup low sodium soy sauce or coconut aminos
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 tablespoon arrowroot or cornstarch
Main Ingredients
- 1 lb salmon, cut into 1-inch cubes
- 2 tablespoons oil, divided
- 10 oz broccoli florets, trimmed and cut into even-sized pieces
- 1 large carrot, peeled and cut into matchsticks
- 1 red bell pepper, thinly sliced
- 1 small onion, peeled and thinly sliced
- Sea salt, to taste
Garnish (Optional)
- 2 tablespoons chopped scallions
- Sesame seeds
Instructions
- Marinate: In a medium bowl, mix together the soy sauce, water, rice vinegar, maple syrup, sesame oil, garlic powder, ground ginger, and arrowroot (or cornstarch). Add the cubed salmon pieces to this marinade and let them sit while you prepare and cook the vegetables.
- Sauté Vegetables: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 1-2 minutes. Then add the broccoli florets, carrot matchsticks, and red bell pepper. Season lightly with sea salt. Continue to sauté, stirring occasionally, until the vegetables become tender but still crisp, approximately 5-7 minutes. Remove the cooked vegetables from the pan and set aside.
- Cook Salmon: Add the remaining 1 tablespoon of oil to the same skillet. Place the marinated salmon cubes into the pan, leaving most of the sauce behind in the bowl. If the salmon has skin, place it skin-side down first. Cook undisturbed for 2-3 minutes so it can develop a slight golden crust, then carefully flip and cook another 2-3 minutes until just barely cooked through. Avoid overcooking to retain moisture and tenderness.
- Combine: Return the cooked vegetables to the skillet with the salmon. Add the reserved marinade sauce to the pan. Gently stir everything with a soft spatula to combine. Continue cooking for 2-3 minutes as the sauce thickens and begins to bubble, coating the salmon and vegetables well.
- Serve: Remove from heat. Garnish with chopped scallions and sesame seeds if desired. Serve hot over rice or noodles for a complete and delicious meal.
Notes
- For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce.
- To avoid overcooking salmon, watch for the flesh to become opaque and slightly golden but still moist.
- Arrowroot or cornstarch helps thicken the sauce and gives the dish a nice glossy finish.
- Vegetables can be varied – snap peas, baby corn, or mushrooms work well too.
- This stir fry is best served immediately for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
