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, combine the soy sauce, water, rice vinegar, maple syrup, sesame oil, garlic powder, ground ginger, and arrowroot or cornstarch to make the sauce. Add the salmon cubes 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 thinly sliced onions and cook until softened, about 1-2 minutes. Add the broccoli florets, carrot matchsticks, and sliced red bell pepper. Sprinkle with a pinch of sea salt and sauté until the vegetables are tender but still vibrant and crisp, approximately 5-7 minutes. Remove the cooked vegetables from the skillet and set aside.
- Cook Salmon: Add the remaining tablespoon of oil to the skillet. Remove the salmon pieces from the marinade, leaving the excess sauce behind in the bowl. Place the salmon flesh side down into the skillet and cook undisturbed for 2-3 minutes until the bottom is slightly golden. Flip the salmon and cook for an additional 2-3 minutes until just cooked through and slightly golden on the other side. Avoid overcooking to keep the salmon moist and tender.
- Combine and Finish: Pour the remaining marinade (sauce) into the skillet with the cooked salmon and add back the sautéed vegetables. Gently stir everything together using a soft spatula to avoid breaking the salmon, allowing the sauce to thicken and bubble for about 2-3 minutes, coating all the ingredients evenly.
- Serve: Transfer the stir fry to serving plates. Garnish with chopped scallions and a sprinkle of sesame seeds for an added nutty flavor and texture. Serve hot with steamed rice or noodles for a complete meal.
Notes
- Use low sodium soy sauce or coconut aminos to control the salt content.
- Arrowroot or cornstarch helps thicken the sauce perfectly, but use just one tablespoon to avoid a gummy texture.
- Do not overcook the salmon to maintain its moistness and tender texture.
- Feel free to substitute or add other vegetables like snap peas or mushrooms based on preference.
- Garnishing with scallions and sesame seeds adds freshness and a nice crunch, but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
