Ingredients:

  • 4 salmon fillets (6 oz / 170 g each) – skinless
  • 2 tablespoons soy sauce (30 mL)
  • 1 tablespoon sesame oil (15 mL)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets (150 g)
  • 1 cup snap peas (150 g)
  • 1 medium carrot, thinly sliced
  • 3 tablespoons soy sauce (45 mL)
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon honey (15 mL)
  • 1 tablespoon rice vinegar (15 mL)
  • 2 green onions, chopped
  • Sesame seeds

Instructions:

  1. Combine soy sauce and sesame oil in a small bowl; coat salmon fillets.
  2. Wash and slice bell peppers, carrots, and broccoli; set aside.
  3. In the same small bowl, whisk together soy sauce, ginger, garlic, honey, and rice vinegar.
  4. Heat oil in a large pan over medium-high heat; add salmon and cook for 3-4 minutes per side or until cooked through.
  5. Set salmon aside on a plate to rest.
  6. In the same pan, add more oil if necessary; stir-fry the veggies for 4-5 minutes until tender but crisp.
  7. Add the stir-fry sauce to the veggies and mix well; place salmon on top and sprinkle with green onions and sesame seeds.