Japanese Miso Salmon & Vegetable Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 40 min · Fish · pescatarian, dairy-free, low-carb, high-protein
445 cal
35g protein
20g carbs
25g fat
per serving · estimated
Ingredients
- 4 pieces (about 6 oz each) Salmon fillets
- 1 1/2 tbsp Soy sauce
- 1 tbsp Miso paste
- 1 tsp Sesame oil
- 1/2 tbsp Vegetable oil
- 1 cup Broccoli florets
- 1 large Red bell pepper
- 1 medium Carrots
- 2 stalks Green onions
- 1/2 tbsp Sesame seeds
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- 1. In a small bowl, whisk together soy sauce, miso paste, and sesame oil to create the marinade.
- 2. Place the salmon fillets in a shallow dish and pour half of the marinade over them. Let sit for 10 minutes.
- 3. While the salmon marinates, chop the broccoli into bite-sized pieces, thinly slice the red bell pepper and carrots.
- 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. In the same skillet, add the broccoli, bell pepper, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 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. 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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