This is one of the reasons I’m a big fan of Asian stir fries. They’re generally healthy, and so easy- it usually just involves sizzling some veggies, and possibly some meat, together on the stovetop, throwing together some sort of sauce, and voila deliciousness. It’s the perfect weeknight dinner. Often, I don’t even bother to make rice, and just eat a bowl of the stir-fried veggies and protein without an accompanying carb. It makes me feel virtuous (if a little lazy).
This stir fry is slightly more involved, in that you actually have to turn the oven on as well as the stove; but as with all the recipes I post, I’ll tell you it’s worth it! I’ve already made it twice in the last couple of weeks (meaning dinners plus multiple lunches of leftovers), and I had it again for dinner tonight.
Salmon Teriyaki Stir Fry with Sriracha Mayonnaise
Any other protein could be easily substituted in this recipe, but I recommend the salmon – salmon matches really well with salty-sweet sauces, and this teriyaki sauce fits that profile perfectly. I tried making this recipe once without the greens, and while it was still good, the greens were the important addition that took it over the top… they soak up the sauce and provide the right balance to all of the other, sweeter ingredients (the sauce, carrots, red bell peppers – you need the bitter green to offset all of that sugary, natural goodness). Don’t forget to go ahead and add A LOT of greens- they wilt down a lot on the stove.
2 salmon filets
1-2 carrots, cut into batons
1 red pepper, cut into strips
½ onion, sliced thinly
1 clove garlic, minced
1 Tbsp fresh ginger, minced
big bunch of kale, swiss chard, or spinach, torn into pieces
1 Tbsp vegetable oil
For the teriyaki sauce:
¼ cup (60 ml) light soy sauce
¼ cup (55 g) light brown sugar
1 Tbsp honey
1 tsp ground ginger
1 Tbsp cornstarch
For the sriracha mayonnaise:
2 Tbsp mayonnaise
1-2 tsp sriracha chili sauce
½ tsp condensed milk (optional – makes it a little sweeter)
Green onions or cilantro
1. Heat the oven to 400 F/ 200 C.
2. Place the salmon filets in a baking dish, squeeze a little lemon over the top, and sprinkle with salt.
3. Bake salmon for 15 minutes.
4. While the salmon is baking, make your teriyaki sauce: in a small saucepan, simmer together the soy sauce, brown sugar, honey, and ground ginger. Dissolve the cornstarch in a couple of tablespoons of water, and then add to the saucepan, simmering on low until the sauce is thick enough to coat the back of a spoon. Remove from the heat.
5. Heat the vegetable oil on high in a large skillet or wok.
6. Throw the carrots, peppers, and onions in the frying pan and let cook on high (medium-high if it seems too hot) for approximately 5 minutes.
7. Turn the heat to low, then add in the garlic, ginger, and kale, cooking until the greens just begin to wilt.
8. By now the salmon should be done- remove it from the oven and break it into bite-size pieces with a fork.
9. Add the salmon and the teriyaki sauce to the skillet. Simmer for a minute or two, until the sauce is well-distributed and all ingredients are sizzling hot.
10. Serve the stir fry alone, or over a bed of rice. Drizzle with the sriracha mayonnaise, a sprinkling of sesame seeds, and green onion or cilantro.