Teriyaki Salmon Stir Fry

Teriyaki Salmon Stir Fry

Posted by on January 1, 2015

As a child, I was an absurdly picky eater. Additionally, all my growing up years were spend in the Midwest – land locked – so fish and seafood were out of the question! I know we have lakes here, but my dad had a strict “no fish” policy, which my mother abided. She also tolerated my extreme pickiness (I only ate like five things) and now that I’m a mom I have to say there is NO WAY I would let my daughter get away with that! (Thanks, mom. You are a much nicer person than I am.) My taste in foods expanded with age. By the time I was 27, I was ready to try a bite of tomato. 

Fish, on the other hand, was like “Fear Factor” for me. It’s slippery and smelly and weird and there was NO WAY I was ever going to try it. I wouldn’t even go into lakes without beach shoes for fear that a fish might touch my feet. I surely wasn’t going to EAT one! Gah! Enter Aunt Pam. She was so beautiful and exotic. She grew up in Seattle where she spent countless hours frolicking in the water with fish and clams and sea creatures that she would capture, cook and eat. Oh. My. Lanta. But … I adored her and so when she offered me salmon, I reluctantly tried a bite. And it was exactly as awful as I expected it to be. Sad. After a series of attempts, each one different from the last, we came to Smoked Salmon Alfredo with Linguini. Oh, my stars! We had a winner! I liked it!

Now I’m older still and have come to love salmon. That brings us to our fantastic recipe of the day – Teriyaki Salmon Stir Fry. If you love salmon, you will love this! If you don’t love salmon, you should try this because Honey Teriyaki Sauce makes everything awesome!

j*a*N*e

Teriyaki Salmon Stir Fry

Ingredients

Directions

Cut salmon into 1″ chunks (skin or no skin … your choice); place in bowl and stir in ¼ cup Honey Teriyaki Sauce. Let marinate while you prepare the remaining ingredients. Trim ends of green beans; cut into 1″ pieces. Slice mushrooms. Heat oil in a large skillet over medium heat; add salmon, 1 tablespoon of Onion Onion and ½ teaspoon of Garlic Garlic. Cook for 8-10 minutes or until fish is cooked through, stirring occasionally. Transfer to a bowl and set aside. Increase heat to medium high; add remaining oil, Onion Onion, Garlic Garlic plus the green beans, mushrooms and ¼ cup water. Cook for 5-10 minutes, or until green beans are tender. Return salmon to the skillet, squeeze in the lemon juice and stir in remaining ½ cup of Honey Teriyaki Sauce. Stir gently, remove from heat and serve over rice. Garnish with sesame seeds if desired.

Tips and Hints

  • Buy a center cut piece of salmon if you can. The tail portion gets really thin, which isn’t as good for a stir fry.
  • Stir gently and infrequently as it cooks. The fish becomes very tender and flaky and you don’t want it to break apart.
  • If you don’t care for mushrooms, substitute a couple cups of another veggie like pea pods, peppers and/or thin carrot slices.
  • In my opinion fish is always better with fresh-squeezed lemon or lime. It’s worth it to remember to throw one in your shopping cart!