Asian Salmon and Vegetable Stir-Fry
- 1 pound fresh or frozen salmon fillets or steaks
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 - 1 teaspoon red chili paste
- 1 cup thinly sliced red, yellow, and/or green sweet pepper
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon peanut oil
- 2 medium cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
- 1 cup fresh pea pods, strings removed, or 8 ounces thin asparagus, cut into 1-inch pieces
- 2 cups cooked rice noodles or rice
1. Thaw salmon, if frozen. Rinse fish and pat dry. Remove skin and bones; discard. Cut fish into 1-inch pieces; set aside. In a small bowl combine rice vinegar, soy sauce, sesame oil, and red chili paste; set aside.
2. In a large nonstick skillet cook sweet pepper, ginger, and garlic in hot peanut oil until tender. Add salmon. Cook and stir for 3 to 5 minutes or until salmon flakes easily, being careful not to break up pieces. Add cucumber and pea pods; cook and stir about 1 minute or until heated through. Stir in vinegar mixture. Serve salmon and vegetable mixture over cooked rice noodles. If desired, sprinkle with 1 sliced green onion.
TipThe Fish Switch
- If a variety of fish called for in a recipe isnt available, consider these substitutions: Cod: substitute haddock, halibut, pike, or pollack. Orange roughy: substitute cod, flounder, sea bass, or sole. Catfish: substitute cusk, red snapper, or sea trout. Tuna: substitute mackerel, salmon, or swordfish. Salmon: substitute swordfish or tuna.