I really had no intention of posting this recipe. I just whipped it up for me but it was so delicious, I had to share it with all of you. I didn’t even stage the picture, I just put my fork down and grabbed my phone and snapped a picture so that I could keep eating and making yummy noises. The rest of my family is in Vermont skiing so I am hanging with Lucie (my Westie) and catching up on my school work, which I am so behind on as usual. Still a girl has to eat and it is so important that you nourish yourself whether you are cooking for your whole family or just yourself. You deserve it and don’t forget that!
Asian Salmon Stir Fry
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 1 – 2
- 1 small head of bok choy, chopped
- 1 red pepper, diced
- 1/2 cup sliced bella mushrooms
- 4 – 6 ounces of wild salmon (pre-cooked, see below)
- 1 tbsp. coconut aminos brand teriyaki sauce
- 1 tsp. sesame oil
- 1/2 tsp. sriracha
- 1 tbsp. sesame seeds
- For the salmon, I used frozen wild salmon which I defrosted and baked for about 10 minutes in the oven with a tiny bit of lemon juice, salt and pepper. You can use leftover salmon or even canned salmon if that is what you have.
- Take out a medium sauce pan and warm sesame oil on medium high heat.
- Add bok choy and saute until starting to soften.
- Add peppers and mushrooms and continue to saute.
- Crumble up the salmon and add to the pan as well.
- Add the teryaki sauce, the sriracha and the sesame seeds.
- Continue to saute until vegetables are to your desired consistency, I like mine slightly crunchy.
- Serve immediately.