Yum
salmon stir fry

Salmon stir fry made with wild salmon, crispy green beans, meaty mushrooms stir fried with soy sauce, ginger and garlic, then topped with sesame seeds and green onions. 20 minute dinner that is high in protein, rich with heart healthy fats and low in carbs. Delicious! My kids were licking the plates.

This salmon stir fry reminded me of my favourite Asian fusion restaurant – P.F. Chang’s. We always go there for dinner while in the US. Lots of healthy options, the staff is always welcome to customize your order and the the kids menu is amazing!salmon stir fry

It is salmon season now and we can’t get enough of it. I used fresh sockeye salmon but feel free to use any other salmon, preferably wild caught. I have left the skin on but you don’t have to. At my house, we like crispy fish skin.

Green beans are a perfect accompaniment to salmon, and my local farm market has them in abundance at a great price right now. You could also use frozen green beans or yellow wax beans. For spices, I used Bragg’s Liquid Aminos (my latest soy sauce obsession), garlic and ginger. That’s it and it was to die for!

salmon stir fry

Simple enough, right?! And you don’t need any bottled sauces to make clean eating delicious. I wish salmon stir fry like this was widely available outside of home. This summer we are out and about all the time and I have been packing food to go a lot. Sometimes I wish I didn’t have to and was just able to purchase it. It is nearly impossible. Sigh.

Every time I leave my home, I get a panic attack as I’m leaving my safety bubble. I honestly do not understand why people just don’t eat healthy?! Sigh. So, I have been doubling recipes like this one for leftovers and we have enjoyed every last bit. I hope your whole family enjoys this simple recipe as well!

Asian Salmon and Green Beans Stir Fry

Asian Salmon and Green Beans Stir Fry

Ingredients

  • 1.5 lbs salmon fillet, cut into 1" cubes
  • 3 tbsp soy sauce, divided (I used Bragg Liquid Aminos)
  • 11 oz green beans, trimmed & cut into 1" pieces
  • 2 cups mushrooms, sliced
  • 1 tbsp garlic, crushed & divided
  • 1 tbsp ginger, minced & divided
  • 2 tsp sesame oil, divided
  • 1/2 lemon, juice of
  • 1/4 cup green onion, chopped
  • 1/2 tbsp sesame seeds

Directions

  1. In a medium mixing bowl, combine salmon with 2 tbsp soy sauce and let marinate while you are getting other ingredients ready.
  2. Preheat large deep skillet or a non-stick wok on low - medium heat and add 1 tsp sesame oil. Add salmon, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 8 - 10 minutes or until fish is cooked through, stirring occasionally. Transfer to a medium bowl and set aside.
  3. Increase heat to medium - high and add remaining sesame oil to the skillet. Add green beans, mushrooms, 1 tbsp soy sauce, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 5 minutes, stirring occasionally. I like vegetables to be crispy, so cook a bit longer if you like them softer. Return salmon to the skillet, squeeze lemon over, top with green onions and sesame seeds. Stir gently, remove from heat and serve hot.
  4. Storage Instructions: Refrigerate covered in an airtight container for up to 3 days.
http://ifoodreal.com/asian-salmon-and-green-beans-stir-fry/

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving = 1 + 1/4 cup:
Calories: 429.8
Total Fat: 21.0 g
Cholesterol: 130.0 mg
Sodium: 676.0 mg
Total Carbs: 7.2 g
Dietary Fiber: 3.3 g
Protein: 49.7 g
WW Points+: 10

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25 Comments

  1. Mira

    I love the idea of this fish stir fry and wild salmon tastes so much better than farmed one! Such a simple recipe and I’m planning to recreate it 🙂 P.S. We love going to P.F. Chang’s.

    Reply
  2. Laura

    This turned out great! My whole family loved it–my 10 month old was whining for more, more, more. Everything I’ve made from your site is delicious. Thank you!

    Reply
    • Olena

      You are so welcome! Awesome to hear! My kids ate this one too. Surprisingly for the green beans addition but they did lol. Proves we just have to keep offering and never give up.

      Reply
  3. Danielle

    My family thought this was yummy! So good for you too! I’m always keeping an eye on the stuff you post. Thanks for all your healthy recipes! Making the buffalo chicken and broccoli dish tonight.

    Reply
  4. Ryan

    Great looking dish but I have an allergy to mushrooms. What would you recommend as a replacement please?

    Reply
  5. Kaity

    If I cut down the amount of salmon, what would you recommend I use in its place? Can’t wait to cook this 🙂

    Reply
  6. Becky G.

    I really want to try this this week! I do not know if this is a silly question or not…but skin on the salmon? Do you remove? I usually make salmon filets and we do not eat the skin.

    Reply
  7. Pooja

    I do not have sesame oil or sesame seeds at hand. Is there any substitute or can I simply omit them?

    Reply
    • Olena

      Just omit them. Your dish will be tad less Asian. A good substitute would be unrefined sunflower oil but I assume you don’t have that either because it is sold majorly in Eastern European delis and stores.

      Reply
  8. Sharmin

    What would you serve this with ? My dad is a big eater . He’ll compliment once that it’s great but complain the whole night that it wasn’t enough . Really excited to try this recipe though ! 😀

    Reply
    • Olena

      Hi Sharmin. Sounds like any man.:) Brown rice, quinoa, brown rice noodles. My boys eat it that way too otherwise hungry by 8pm. Me too if I worked out that day. My husband eats like an elephant too. So I hear ya. Let me know what your dad says.

      Reply
  9. Sue

    Really love this, have made several times in the last couple of weeks. Made a few variations to suit what I had in, replaced green beans with frozen peas and I think this works really well. Am making this for dinner again tonight as am on a diet and this is delicious and healthy. Thank you for the idea.

    Reply
    • Olena

      You are welcome, Sue.:) Don’t diet, just eat whole foods like this recipe and don’t forget about healthy treats.:)

      Reply
  10. J M

    I feel a need to preface my comments by saying that I am a reasonably accomplished cook with a discerning palate but this dish was awful. I followed everything precisely except added some canola to the sesame oil to cook the fish because who cooks with just sesame oil? Regardless the flavor was incredibly bland, the skin on fish was a pain in the butt to eat (sorry, just not eating the fish skin if it isn’t super crispy, which this was not), and the lemon juice finish was just wrong. Tossed most of this as we had no intention of eating the leftovers.

    Reply
    • Olena

      I cook with only sesame oil when it feels like the right thing to do and eat fish skin even if it is not crispy. If you do not eat whole foods on a regular basis your tastebuds would be different. To each their own, J M.

      Reply

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