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Detoxifying Asian Salmon & Veggie Stir Fry

January 30, 2019

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



2 (6-oz) fillets wild caught salmon

1 tbsp sesame oil for pan

2 tbsp coconut aminos

2 tsp lime juice

1 tsp fresh ginger, peeled and grated

1/2 clove garlic, finely minced

1 tsp ground black pepper

dash dried red pepper flakes (to taste)


1 tbsp sesame oil

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

2/3 cup broccoli florets

1/3 large red bell pepper, sliced into thin strips

2 tbsp bone broth

2 tbsp coconut aminos

2 tsp arrowroot powder or potato starch

1/4 tsp ground black pepper


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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