Salmon Stir Fry
I’ve been playing with stir-fry a lot lately. In fact this makes the third time in two weeks that I’ve made stir-fry. There was the apricot and edamame stir-fry (previous post) last week and another apricot-teriyaki stir fry. Regrettably I didn’t jot down any notes for the apricot-teriyaki dish so I was unable to post its recipe. It was amazing though. So tonight, I’m staring into my refrigerator ignoring the beeping sound that it makes when you’ve left the door open for too long and I decided I would give stir-fry another stab, just for sport. . Tonight, I decided the veggies were to speak for themselves. Bamboo shoots, zucchini, fresh ginger, yellow pepper, carrots, scallions, cabbage, garlic and onions are capable of really amazing things when you just let them be themselves. But what about protein? There was a package of tofu staring back at me from the fridge. How very Asian right? No, I don’t like to do anything by the books so I opted for some Alaskan Salmon from the freezer instead. How very “fusion” of me. …Whatever.
I’ve learned that dividing up the things you put into the pan by three works best. Start with the things that take the longest to cook like carrots, cabbage, peppers, onions. Then move on to the stuff that burns easily like zucchini , garlic, and bamboo shoots.
Finally, kill the heat and that’s when the major flavor goes in: ginger, scallions, and maybe some cilantro or red pepper flakes.
Vegetables serve two, Rice and Salmon serve one.
Assemble The Following:
- 1 C. Carrots, thin sliced on diagonal
- 1 1/2 C. Cabbage, chopped
- 1 C. Yellow Bell Pepper, chopped
- 1 C. Onion, diced
- 1 C. Bamboo Shoots
- 1 C. Zucchini Ribbons
- 3 Cloves Garlic, finely minced
- 1 C. Scallions, chopped, some greens reserved for garnish
- 1 Inch fresh ginger, finely minced
- 4 OZ. Salmon Fillet
- 3 TBSP. Canola Oil
- 1 TBSP Olive Oil
- Pinch Cayenne Pepper
- Pinch Crushed Red Pepper Flakes
- Cilantro for garnish
- 1/2 C. Cooked White Rice, formed into balls.
Do this with it.
- Divide up your ingredients by time required for cooking.
- Long cooking: Carrots, Cabbage, Bell Pepper, Onion
- Easy to burn: Bamboo Shoots, Zucchini Ribbons, Garlic
- Major flavor: Scallions, Ginger, Cayenne, Red Pepper Flakes
- In large skillet or wok heat Canola oil over maximum heat.
- When oil is searing hot, add Carrots, Cabbage, Pepper, and Onion. Toss frequently.
- Just before Onion caramelizes add Bamboo Shoots, Zucchini Ribbons, and Garlic. Toss frequently.
- Heat olive oil in small skillet over medium heat. Cover and cook Salmon in this until done, turning frequently.
- Just as Zucchini begins to brown, reduce heat under the wok or large skillet to low and add Ginger, Cayenne, and Red Pepper Flakes. Cook for three to four minutes more, tossing frequently.
- Carefully cut salmon into strips, offer whatever remains as well as the pan drippings to a friendly cat. They won’t refuse, trust me.
- Plate as shown and garnish with Cilantro and scallion greens.