Stir Fry Salmon and Vegetables with Multi-Grain Medley
Stir Fry Salmon and Vegetables with Multi-Grain Medley requires approximately 40 minutes from start to finish. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 334 calories, 25g of protein, and 18g of fat per serving. This recipe serves 8. For $2.93 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. 136 people have tried and liked this recipe. It is brought to you by A Family Feast . Head to the store and pick up bell pepper, salmon, garlic, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 99%. Try Butternut Spinach Multi-Grain Medley, Hoisin Salmon Fillets With Stir Fry Vegetables, and Teriyaki Chicken Stir-Fry (Grain-Free, Paleo) for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
I red bell pepper cut into one inch pieces, about 4 ounces
6 ounces fresh broccoli florets
2 small or one medium carrot, cut on the bias into thin slices (about 3 ounces)
¼ cup chicken stock, divided
½ cup chicken stock
2 ½ cups chicken stock (to cook the Minute®Multi-Grain Medley)
2 teaspoons corn starch
1 teaspoon fresh ginger, finely grated
1 tablespoon fresh garlic, finely minced
3 bags Minute®Multi-Grain Medley
2 teaspoons granulated sugar
¼ cup peanut oil divided
1 cup frozen green peas, thawed
Pinch red pepper flakes
1 teaspoon rice vinegar.jpg)
½ cup unsalted roasted peanuts
1 ½ pounds fresh thick cut salmon, cut into two inch cubes (no skin)
2 tablespoons scallions diced (white bottoms but save tops for garnish)
½ teaspoon sesame oil
¼ cup soy sauce
Equipment:
sauce pan
bowl
wok
Cooking instruction summary:
Start by preparing the finishing sauce. Place a small sauce pan over medium heat and place soy sauce, chicken stock, rice vinegar, sugar and sesame oil. Heat the mixture just to hot. Mix corn starch with a little water to form a slurry and add to sauce. Stir to thicken, remove from heat and set aside.Have a large bowl standing by.Start the rice now and let that cook while you prepare the stir fry. Follow box instructions for three packages of the rice medley and 2 cups of stock.Heat a wok to high and add one tablespoon of the peanut oil. Once smoking hot, add garlic, ginger, scallions and pepper flakes and toss and stir continually for about two minutes.Add carrots and stir fry one minute then add two tablespoons of chicken stock. Stir and toss for one to two minutes until tender but crisp then remove to the waiting bowl.Heat wok back up and add one more tablespoon of oil and once smoking hot, add broccoli. Stir fry for one to two minutes then add two tablespoons of chicken stock and stir fry for one more minute then add to bowl.Add just a few drops of peanut oil to hot wok and add red bell pepper pieces. Stir fry about two minutes then add to bowl.Add one more tablespoon of oil and once smoking hot, add half the salmon one piece at a time, spacing apart. Cook for about a minute and a half, then flip and cook for another minute and a half. Transfer to the bowl and repeat with the remaining oil and salmon.After the second batch of salmon is in the bowl, add the sauce to the wok along with the peas and peanuts. Heat just to hot then add the cooked food from the bowl and gently toss to combine, being careful not to break the salmon pieces up.Heat just to hot then serve over Multi-Grain Medley with the chopped scallion tops sprinkled over each portion.
Step by step:
1. Start by preparing the finishing sauce.
2. Place a small sauce pan over medium heat and place soy sauce, chicken stock, rice vinegar, sugar and sesame oil.
3. Heat the mixture just to hot.
4. Mix corn starch with a little water to form a slurry and add to sauce. Stir to thicken, remove from heat and set aside.Have a large bowl standing by.Start the rice now and let that cook while you prepare the stir fry. Follow box instructions for three packages of the rice medley and 2 cups of stock.
5. Heat a wok to high and add one tablespoon of the peanut oil. Once smoking hot, add garlic, ginger, scallions and pepper flakes and toss and stir continually for about two minutes.
6. Add carrots and stir fry one minute then add two tablespoons of chicken stock. Stir and toss for one to two minutes until tender but crisp then remove to the waiting bowl.
7. Heat wok back up and add one more tablespoon of oil and once smoking hot, add broccoli. Stir fry for one to two minutes then add two tablespoons of chicken stock and stir fry for one more minute then add to bowl.
8. Add just a few drops of peanut oil to hot wok and add red bell pepper pieces. Stir fry about two minutes then add to bowl.
9. Add one more tablespoon of oil and once smoking hot, add half the salmon one piece at a time, spacing apart. Cook for about a minute and a half, then flip and cook for another minute and a half.
10. Transfer to the bowl and repeat with the remaining oil and salmon.After the second batch of salmon is in the bowl, add the sauce to the wok along with the peas and peanuts.
11. Heat just to hot then add the cooked food from the bowl and gently toss to combine, being careful not to break the salmon pieces up.
12. Heat just to hot then serve over Multi-Grain Medley with the chopped scallion tops sprinkled over each portion.
Nutrition Information:
covered percent of daily need
