Ingredients Jump to Instructions ↓

  1. 6 ounces skinless salmon fillet (wild is healthier than farm-raised)

  2. 1/4 cup reduced sodium soy sauce

  3. 1/4 cup orange juice

  4. 1 garlic clove , minced

  5. 1 teaspoon sesame oil

  6. nonstick cooking spray or peanut oil

  7. 1 small onion , halved and sliced

  8. 6 ounces snow peas

Instructions Jump to Ingredients ↑

  1. Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.

  2. In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.

  3. Marinate the fish for 30 minutes in the fridge.

  4. Coat a nonstick frying pan or wok with nonstick spray.

  5. Remove salmon from bag; discard leftover marinade.

  6. Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!

  7. Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.

  8. Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.

  9. Serve with 1/2 cup of brown rice for each plate, if desired.


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