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Asian Salmon and Vegetable Stir-Fry

Rated : Not yet rated
Makes: 4 servings Start to Finish 25 mins View Nutrition Facts


  • 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.


The 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.
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boganchic1 wrote:

I love fish yesterday I had sushi which fish was in it of course, but I totally enjoyed the taste and my body thanked me for the omgea-3 etc lol! Then I had fish for dinner I've gone Gaga over fish.

11/19/2009 04:16:21 PM Report Abuse

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