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This recipe is adapted from a Cooking Light recipe, "Salmon with Sweet-and-Sour Pan Sauce." This version, however, adds some green and crunch to a truly delicious flavor combination. The sauce is tangy and thin and is perfect drizzled over this stir-fry and steamed rice.
Salmon Stir-Fry with Pan Sauce
Salmon ~
1 Tbsp vegetable oil or sesame oil
1 lb. salmon filet, skin removed, cut into 4 even pieces
Salt and pepper to taste
Pan Sauce ~
2 cloves garlic, pressed or minced
1/4 cup chicken broth
2 Tbsp lime juice
2 Tbsp fish sauce
1 Tbsp soy sauce or ponzu
3 Tbsp cane sugar
*Vegetables ~ (Use your own discretion on how many veggies you want to add to this dish)
1-2 cups frozen, shelled edamame
1-2 cups frozen sugar snap peas
Splash of orange juice
I recommend serving this dish over steamed brown jasmine rice. *As a time saver, try steaming the frozen vegetables in the rice cooker as the brown rice cooks. Otherwise, steam the vegetables on the stovetop or in the microwave.
Heat oil over medium-high heat and saute salmon until the flesh is firm and the outside is just crispy, about 3 to 4 minutes a side, depending on the thickness of the salmon filet. Salt and pepper to taste. Remove salmon from pan and keep warm.
Add the steamed vegetables and a splash of orange juice to the pan and stir-fry for 2 to 3 minutes until the peas and edamame are barely browned and slightly crispy.
Add the sauce mixture and bring to a boil. Reduce the heat and simmer for about 5 minutes, until sauce thickens slightly. Add the salmon back into the pan for 2 minutes to warm it up.
Serve the salmon stir-fry over rice and drizzle remaining pan sauce over the entire dish.
A green salad with ginger dressing is a great accompaniment to this recipe!