Sunday, August 5, 2012

Savory Vegetable & Salmon Stir-Fry

This is one of those "throw cooking" recipes I came up with the other night, using the vegetables I had on hand and some perfectly good "trimmings" of raw salmon from a large fillet that Greg had skinned and cooked the night before. You can certainly use different vegetables, and buy a 6 to 8 oz fillet of salmon to cut into chunks. Serve over cooked noodles or rice, or enjoy "as is" for a low-carb entree. Makes 2 hearty servings.

2 Tbs peanut oil or Asian stir-fry oil
1 tsp pureed or minced fresh ginger
1 tsp pureed or minced garlic
1 medium onion, cut into wedges
1 large carrot, peeled & cut into 1/4" thick ovals
1 medium bell pepper, cut into strips
1 small summer squash (yellow or zucchini, or half of each), cut into 1/2" thick rounds
1 Jalapeno pepper (or half of one for a milder dish), seeded & diced
6 to 8 oz raw salmon fillet, cut into approx. 1" chunks
2 Tbs soy sauce

Heat the oil over medium-high heat in your wok or large, deep frying pan. Add ginger & garlic and stir-fry 1 minute. Add onions and stir-fry 3 minutes until they just begin to soften. Add carrots and stir-fry 3 minutes. Add peppers & squash and stir-fry 3 to 5 minutes until just softened. Add salmon & soy sauce and stir-fry until salmon is just cooked (at this point all the vegetables should be tender but still with some "bite" and not overcooked). Serve hot.

Zestfully yours,

PS:  For some zesty Thai flavor and fire, substitute up to 1 tsp of Thai fish sauce for an equal amount of the soy sauce, and add a few splashes of A Taste of Thai Garlic Pepper Sauce. Garnish with fresh cilantro and/or lemongrass, or even some crushed peanuts.

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