Thai · Dinner
Stir-Fried Salmon with Ginger
A quick Thai stir-fry of flaked salmon tossed in a hot wok with fresh ginger, garlic, scallion and a splash of fish sauce, soy sauce and rice vinegar. Finished with white pepper and a touch of sugar for balance, it is served over steamed jasmine rice with cilantro.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
432Calories
37.2gProtein
18.1gFat
31.4gCarbs
5.4gSugar
1.6gFiber
1489mgSodium
96mgChol
3.2gSat Fat
820mgPotassium
55mgCalcium
1.9mgIron
4.9mcgVitamin B12
8.5mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Cut salmon into 1-inch chunks, pat dry. Julienne ginger, slice garlic. Cut scallions into 2-inch lengths, separating white and green parts.
2
Sauté
Heat oil in wok over high heat until shimmering. Add ginger, garlic, scallion whites and fish sauce; stir-fry 30 seconds until fragrant.
3
Sear
Add salmon chunks to wok and stir-fry over high heat for 2 to 3 minutes, turning gently, until opaque throughout.
4
Finish
Add soy sauce and rice vinegar; toss 1 minute over high heat. Scatter white pepper and scallion greens; toss 10 seconds until wilted.
5
Plate
Spoon jasmine rice onto plate, top with salmon stir-fry and scatter cilantro over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 44 scallions, white and green separated
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp white pepper
- 1 1/3 cup220g cooked jasmine rice
- 2 tbsp2 tbsp fresh cilantro
