Asian Salmon and Vegetable Stir-Fry

October 2009


1 pound fresh or frozen salmon fillets or steaks 2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil

1/2 to 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


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. 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.

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