Salmon Stir-Fry with Zucchini Pasta
Nothing says springtime to me more than salmon with fresh vegetables. It’s been a favorite of mine for as long as I can remember. While I enjoy grilling my salmon and veggies on the BBQ pit I don’t always feel like going outdoors to grill, even though it’s probably the easiest way to cook without the mess of cleaning up.
So when I’m looking for something different to whip up I always tend to think of stir-fries. The key to a great stir-fry is getting all the ingredients cut up and prepped along with the seasonings needed. This is called mise en place.
Mise en place is key to any stir-fry and insures that your dish has all the ingredients ready before preparing your meal. Plus it makes your dish come together quickly and without a hitch.
A favorite stir-fry of mine is this Salmon Stir-Fry. I use to put it over pasta but since we prefer to limit our carbs I bring out my Spiralizer and create some zucchini pasta to mix with it. The flavor combination is wonderful and what I love most is that I’m not stuffed after eating a plate.
This dish has everything you want in a meal – protein, a rainbow of colors from all the veggies providing you with vitamins, and minerals, plus it’s packed with flavor from the seasonings.
Don’t let the ingredient list shy you away from creating this dish – it’s really quite simple. In fact, if you prefer, mise en place all ingredients from the list above ahead of time. Place in refrigerator, until you’re ready to stir it up in the wok. Once the woks on the stove, your dish will be ready to serve within 5-7 minutes.
I hope you’ll try this. If you don’t have a Spiralizer then you can use a carrot peeler on the zucchini.
Here’s the recipe………….
Yield: Serves 4
Prep Time: 30 minutes
Cook Time: 5-7 minutes
Total Time: 35-37 minutes
- 1 lb. salmon filet skinned and boned
Marinade
- 1 tbsp soy sauce
- 1 tbsp rice wine (Mirin)
- 2 tsp canola oil
- 3 ears corn (can substitute 2 1/4 cups frozen)
- 1/4 lb. Thin-stemmed asparagus
- 1 red bell pepper
- 1 bunch chives
- 1 cup toasted slivered almonds
- 2 Zucchini (spiralized)
Seasonings
- 2 cloves garlic finely minced
- 2 tbsp. finely minced ginger
Sauce
- 2 tsp orange zest
- 1/2 cup fresh squeezed orange juice
- 1/4 cup rice wine (Mirin)
- 3 tbsp oyster sauce
- 2 tbsp dark sesame oil
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 tsp Asian Chile sauce
- Preheat oven to 325F degrees.
- Cut salmon in half lengthwise. Cut across the salmon, making 1/4 inch wide pieces. In a small bowl, combine the soy sauce, rice wine, and 2 tsp. canola oil. Mix thoroughly with the salmon. Marinate the salmon at least 15 minutes but not longer than 8 hours, refrigerated.
- Cut the kernel off the corn or use frozen corn. Cut the asparagus in 1 inch lengths on a diagonal. Seed and stem the red pepper, then cut into matchstick size pieces. Combine the corn, asparagus, and pepper and set aside. Cut the chives into 1 inch lengths.
- Place the almonds on a cookie sheet and toast for 15 minutes; then set aside.
- Spiralize the zucchini and set aside.
- In a small bowl, combine the seasonings; set aside. In another small bowl, combine the sauce ingredients and set aside.
- Prepare the Wok: Place a wok over the highest heat. When the wok becomes very hot, add half the cooking oil to the center. Roll the oil around the wok and when the oil gives off just a wisp of smoke, add the salmon. Stir and toss the salmon until it loses its raw exterior color, about 2 minutes, and then slide the salmon onto a plate.
- Immediately return the wok to the highest heat. Add the remaining cooking oil and the seasonings. Stir fry the seasonings, and as soon as they turn white, about 5 seconds, add the vegetables. Stir and toss the vegetables until the pepper brightens in color, about 2 minutes.
- Stir the sauce, and then pour it into the wok. Return the salmon to the wok and add the zucchini pasta and almonds. Stir and toss until all the ingredients are glazed with the sauce, about 1 minutes. Stir in the chives.
- Taste and adjust the seasonings. Immediately transfer to a platter or dinner plates and serve.
- Alternative: Place zucchini onto plates, then top with hot salmon vegetable stir-fry.
Enjoy!!!
Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.
Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.
If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]
Please follow her on Facebook
Member:
“IACP”
“Women Chefs & Restaurateurs”
Please check out Vicki’s blog where she shares recipes, tips, videos, giveaways and everything food related. The recipes Vicki has posted on her blog are recipes she hopes everyone will be able to prepare.
Happy Cooking!
Source: http://www.vickibensinger.com/2015/04/salmon-stir-fry-with-zucchini-pasta.html
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