Salmon and Vegetable "Stir-Fry Cheat Sheet"
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 630
- Total Fat
- 29
- Saturated Fat
- 5
- Carbohydrates
- 62
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 32
- Cholesterol
- 62
- Sodium
- 1236
- Total: 55 min (includes preheating the baking sheet time)
- Active: 15 min
Ingredients
2 cups snow peas, ends trimmed
1 cup thinly sliced carrot rounds
1 cup thinly sliced red onion
2 heads baby bok choy, leaves separated, stems thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound skinless salmon fillet
1/4 cup diced pickled cherry peppers plus 2 tablespoons pickling liquid from the jar
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/2 cup thinly sliced scallions
1 tablespoon sesame seeds
4 cups cooked brown rice, for serving
1 lime, cut into wedges, optional
Directions
- Preheat the oven to 425 degrees F. Stack 2 baking sheets on top of each other and cover the top one with aluminum foil. Place in the oven to preheat for 20 minutes.
- In a large bowl, combine the snow peas, carrots, onion and bok choy. Drizzle with the olive oil and season with salt and pepper. Put on the preheated baking sheet and roast until slightly tender, about 8 minutes.
- Meanwhile, season the salmon with salt and pepper. After the vegetables have cooked, remove the baking sheet from the oven and place the salmon in the center of it on top of the vegetables. Return to the oven and roast until the salmon is cooked, another 8 to 10 minutes.
- In a medium bowl, combine the diced cherry peppers and pickling liquid, soy sauce, vinegar and sesame oil.
- Transfer the salmon and vegetables to a serving platter. Drizzle with the soy sauce mixture and garnish with the scallions and sesame seeds. Serve with brown rice and lime wedges if desired.