Japanese Miso Salmon & Vegetable Stir-Fry

Japanese · 40 min · Fish · pescatarian, dairy-free, low-carb, high-protein

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Ingredients

• 4 pieces (about 6 oz each) Salmon fillets
• 3 tablespoons Soy sauce
• 2 tablespoons Miso paste
• 2 teaspoons Sesame oil
• 1 tablespoon Vegetable oil
• 2 cups Broccoli florets
• 1 large Red bell pepper
• 2 medium Carrots
• 3 stalks Green onions
• 1 tablespoon Sesame seeds
• to taste Salt
• to taste Black pepper

Method

1. 1. In a small bowl, whisk together soy sauce, miso paste, and sesame oil to create the marinade.
2. 2. Place the salmon fillets in a shallow dish and pour half of the marinade over them. Let sit for 10 minutes.
3. 3. While the salmon marinates, chop the broccoli into bite-sized pieces, thinly slice the red bell pepper and carrots.
4. 4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated salmon fillets and cook for about 4-5 minutes per side until cooked through. Remove and set aside.
5. 5. In the same skillet, add the broccoli, bell pepper, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. 6. Return the salmon to the skillet, breaking it into chunks if desired, and pour the remaining marinade over the top. Stir gently to combine and heat through.
7. 7. Garnish with chopped green onions and sesame seeds before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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