Teriyaki Salmon Stir Fry is the perfect meal to keep you healthy and satisfied.
Well I’m super sore today. Isn’t it funny/terrible how during a workout you feel great but then the next morning you realize how out of shape you really are because you can’t even squat down to pick something up off the floor?
I’m now in my second trimester and I feel fantastic! Well, really just better than I did the first trimester. No more nausea and I’m not as tired. So I thought it was about time I start to workout again (it’s been awhile… like 3 months). I did some squats, lunges, and 10 pound weights for arms. My arms are fine probably because I’m used to lifting a 22 pound child everyday but gosh I should have done laundry earlier this week because going up and down the two flights of stairs is torture!
The pain takes me back to high school when I’d wake up the morning after starting field hockey practice and couldn’t even bend to sit down. I would squat like 2 inches and then just have to let myself drop the rest of the way down it hurt so bad. Funny how I made a promise to myself that I’d be really disciplined in exercising so this wouldn’t happen again. Maybe things will be different with the next go around?
Recommendation: Never stop working out because getting back in shape bites. The fun comes when you are already in shape and just feel a little sore from pushing harder each day. Oh to remember the days when running 8 miles was a breeze and enjoyable.
One thing I have been pretty good at is eating delicious and nutritious food… like this Teriyaki Salmon Stir Fry that is mmmm mmmm good!
I am a big fan of salmon, especially when it is cooked with a sweet sauce like this other salmon recipe. Plus it doesn’t take long to bake and it’s good for the body. In just 4 ounces of salmon there are 232 calories, 24 grams protein, and 2.8 grams Omega-3 (recommended daily intake is 1.6 grams for men and 1.1 grams for women). Omega-3 is pretty important because it helps with brain function and decreases the risk of heart disease and cancer.
Not only is the salmon yummy, but the stir fry is good too! I LUUUUV cooked pineapple. It’s already great raw but when it’s cooked for a few minutes it becomes even sweeter. And sugar snap peas, those little guys are great to snack on raw and are prefect for any stir fry. For the rice I ended up making it with half brown rice. Nick likes white rice but I’ve got to squeeze in those whole grains.
You seriously have to try this recipe! My husband was so excited to come home after a long day of studying to salmon and was even happier when he tasted this new version. He said it “hit the spot.”
Oh and if you’re wondering, I typically buy my salmon fresh at Costco. The skin is already cut off, it looks beautiful, and it’s never had a fishy taste. Since it’s sold in 2 pounds or more I typically divide it in two to make two different meals with it. Last week we had this Teriyaki Salmon Stir Fry and then two nights later I made Italian Baked Salmon. You might also want to try this Blackened Salmon Salad with Avocado Ranch Dressing too.
APPLIANCES/PRODUCTS I USED IN THIS RECIPE (Affiliate Links):
Teriyaki Salmon Stir Fry
- 1 pound salmon cut into 4 fillets
- 1 cup rice
For the Sauce:
- 1/2 cup water divided
- 2 teaspoons cornstarch
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 2 cloves garlic
- 1 inch piece ginger
- juice of 1/2 lime
- 1/4 teaspoon crushed red pepper flakes
For the Stir Fry:
- 1 red bell pepper sliced
- 1 tablespoon oil
- 2 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 2 cups fresh pineapple cut into chunks
- 2 cups sugar snap peas
- 1 tablespoon soy sauce
For the Garnish:
- Sesame seeds
Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly grease. Place salmon fillets on baking sheet and set aside.
Begin cooking rice according to package.
In a small dish, mix 1/4 cup cold water with 2 teaspoons cornstarch and set aside.
Puree/blend remaining 1/4 cup water, soy sauce, brown sugar, garlic, ginger, lime juice, and red pepper in a blender. Pour mixture into a small sauce pan and cook over medium-high heat. When it begins to boil, add the cornstarch mixture and continue to cook until thickened. Remove from heat. Spoon about 1/4 cup of the sauce in a small dish (this is so you don't contaminate all sauce) and then use some of that to brush onto each salmon fillet. Bake salmon for 13-16 minutes depending on thickness. Halfway through baking, use the remaining of the 1/4 cup sauce to brush on salmon. Cook until salmon flakes with a fork.
While salmon bakes, make the stir fry by heating oil in skillet over medium-high heat. Cook bell pepper for 2 minutes and then add everything else and cook another 2 minutes. Remove from heat.
Assemble with 1/2 cup rice, stir fry, fish, and top with additional sauce (the sauce you left in the pot that hasn't touched raw fish). Garnish with sesame seeds and cilantro leaves.
Recipe source: Inspired by Ambitious Kitchen
(Nutrition Facts are for if you use all the sauce. We didn’t end up using all of it.)