Description
This dish combines mouthwatering salmon and crisp vegetables in a savory glaze, making it an easy and healthy option for a delightful dinner.
Ingredients
Scale
- 16 oz salmon fillet, skinless, cut in 1 inch cubes
- ½ whole red bell pepper, julienned
- ½ whole yellow bell pepper, julienned
- 1 large carrot, peeled and cut into matchstick size
- 1 cup broccoli florets, raw
- 2 tbsps. avocado oil, or light olive oil
- ¼ cup soy sauce, low sodium
- ¼ cup broth or water
- 1 tsp sesame oil
- 2 tsp. rice vinegar
- 2 tsps. corn starch
- 2 tbsps. honey , or brown sugar
- 1 tbsp. garlic, minced, 2-3 cloves
- 1 tsp. onion powder
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper
- 1 tsp. grated ginger, or ginger powder
- sesame seeds
- Green onion, sliced
Instructions
- In a small mixing bowl, whisk together the sauce ingredients until the cornstarch is fully dissolved and no lumps remain.
- Slice the salmon fillets into uniform 1-inch cubes, place them in a shallow dish, and pour half of the prepared sauce over them. Toss gently and let marinate for 10 minutes.
- While the fish marinates, prep your produce by breaking the broccoli into florets, slicing the bell peppers, and julienning the carrots.
- Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli, peppers, and carrots, sautéing for 4–5 minutes until crisp-tender. Transfer to a clean plate.
- Wipe the skillet clean and add more oil. When hot, add the salmon cubes in a single layer and sear for 2–3 minutes until a golden crust forms. Flip and cook for another 1–2 minutes until nearly cooked through.
- Pour the reserved teriyaki sauce into the skillet with the salmon and allow it to simmer for 30–60 seconds until it thickens into a glossy glaze.
- Return the sautéed vegetables to the skillet, gently folding everything together. Heat for 60 seconds until warmed through.
- Remove from heat to prevent overcooking, garnish with sesame seeds and sliced green onions, and serve warm over jasmine rice or rice noodles.
Notes
For extra flavor, use fresh ginger instead of ginger powder when possible.
Feel free to substitute vegetables based on your preferences or what’s in season.
The glaze can be made ahead and stored in the refrigerator to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 11g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 100mg