Salmon Stir Fry

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Servings: 4 Difficulty: Intermediate
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A quick and savory Asian-inspired dish featuring tender salmon and crisp vegetables in a light sauce.
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This Salmon Stir Fry is a delightful weeknight dinner that comes together in under twenty minutes. Using canned salmon makes it incredibly convenient while still delivering rich, flaky texture and deep flavor. The dish is brightened by a mix of colorful vegetables like carrots, peppers, and celery, all tossed in a light, slightly thickened sauce made from the reserved salmon liquid and cornstarch. It’s naturally low-carb but pairs beautifully with steamed brown rice for a complete meal. Perfect for busy evenings, this recipe is easy to customize with whatever fresh veggies you have on hand. ItâÂÂs a satisfying, healthy option that feels gourmet without the fuss.

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Salmon Stir Fry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 208.0

Description

This Salmon Stir Fry is a delightful weeknight dinner that comes together in under twenty minutes. Using canned salmon makes it incredibly convenient while still delivering rich, flaky texture and deep flavor. The dish is brightened by a mix of colorful vegetables like carrots, peppers, and celery, all tossed in a light, slightly thickened sauce made from the reserved salmon liquid and cornstarch. It&# 226;ÂÂs naturally low-carb but pairs beautifully with steamed brown rice for a complete meal. Perfect for busy evenings, this recipe is easy to customize with whatever fresh veggies you have on hand. ItâÂÂs a satisfying, healthy option that feels gourmet without the fuss.

Ingredients

Directions

  1. Spray a large skillet or wok with nonstick cooking spray and place over medium-high heat.
  2. Drain the canned salmon, reserving the liquid in a small bowl, and break the salmon into large chunks.
  3. Add the chopped vegetables (mushrooms, celery, peppers, carrots, onions) and minced garlic to the hot skillet.
  4. Stir-fry the vegetables and garlic for about 1 minute until just beginning to soften.
  5. Measure the reserved salmon liquid and add enough water to make exactly 1/2 cup of liquid.
  6. Whisk the cornstarch into the liquid mixture until fully dissolved.
  7. Pour the liquid mixture into the skillet with the vegetables and cook, stirring constantly, until the sauce thickens slightly.
  8. Gently stir in the salmon chunks and heat through for 1-2 minutes.
  9. Serve immediately over cooked brown rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 208.0kcal
% Daily Value *
Total Fat 13.0g20%
Saturated Fat 3.1g16%
Cholesterol 55.0mg19%
Sodium 59.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 20.0g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using canned mushrooms, add a little extra liquid to ensure there is enough sauce for the dish.

This recipe is flexible; feel free to substitute any firm-fleshed fish or use fresh salmon fillets cut into chunks (adjust cooking time accordingly).

For extra flavor, add a splash of soy sauce or a squeeze of lime juice before serving.

Keywords: salmon, stir fry, quick dinner, healthy, low carb, vegetables, canned salmon, easy recipe, weeknight meal, asian style, protein rich, gluten free option
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