Detoxifying Asian Salmon & Veggie Stir Fry
This delicious mix of savory Asian salmon and crisp-tender veggies is full of flavor and naturally detoxifying superfoods. It comes together in just 15 minutes.
- Yields: 2 Servings
Ingredients
2 (6-oz) fillets wild caught salmon
1 tsp fresh ginger, peeled and grated
1/2 clove garlic, finely minced
dash dried red pepper flakes (to taste)
2 cloves garlic, finely minced
2 tsp fresh ginger, peeled and grated
6 oz. thinly sliced chard leaves (stalks removed) or baby kale leaves (about 4 cups packed)
4-6 baby bella mushrooms, thinly sliced
1/3 large red bell pepper, sliced into thin strips
Directions
1- To cook salmon:
2- Preheat oven to 425F.
3- Brush the bottom of a 9”-square glass baking dish with sesame oil.
4- Place salmon fillets in dish about 2 inches apart, skin side down.
5- Whisk together soy sauce or coconut aminos, lime juice, ginger, garlic, and pepper, and spoon evenly over the top of the salmon fillets.
6- Bake at 425F for 12-14 minutes, until fillets are cooked through and flake easily with a fork.
7- While salmon roasts, make the stir fry:
8- Heat 1 Tbsp of sesame oil in large skillet or wok over medium-high heat.
9- Add garlic and ginger and cook until fragrant while stirring constantly, 30-60 seconds.
10- Add all the vegetables and cook, stirring, until crisp-tender, about 5-6 minutes.
11- In a small bowl, whisk together bone broth, soy sauce or coconut aminos, arrowroot powder or potato starch, and black pepper.
12- Pour into veggies while stirring and cook 1-2 minutes more, until sauce is thickened and veggies are glazed.
13- Remove skin from salmon and serve with stir fry.
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