It’s one of those nights when you’re home late, you need dinner in a hurry, and you’re starting to think about take-out.
Stop! In less time than it will take for your order to arrive, you can have this delicious stir fry finished.
It includes savory salmon, with plenty of healthy omega-3 fats, plus a mix of crisp-tender veggies that are just as full of flavor. You can serve your stir fry with shirataki noodles for added fiber, if you like.
The end result is a scrumptious, gluten-free meal that’s both nourishing and filling. (And unlike that takeout you were considering, there won’t be any exhaustion, bloating, or guilt later!)
1To cook salmon:
2Preheat oven to 425F.
3Brush the bottom of a 9”-square glass baking dish with sesame oil.
4Place salmon fillets in dish about 2 inches apart, skin side down.
5Whisk together soy sauce or coconut aminos, lime juice, ginger, garlic, and pepper, and spoon evenly over the top of the salmon fillets.
6Bake at 425F for 12-14 minutes, until fillets are cooked through and flake easily with a fork.
7While salmon roasts, make the stir fry:
8Heat 1 Tbsp of sesame oil in large skillet or wok over medium-high heat.
9Add garlic and ginger and cook until fragrant while stirring constantly, 30-60 seconds.
10Add all the vegetables and cook, stirring, until crisp-tender, about 5-6 minutes.
11In a small bowl, whisk together bone broth, soy sauce or coconut aminos, arrowroot powder or potato starch, and black pepper.
12Pour into veggies while stirring and cook 1-2 minutes more, until sauce is thickened and veggies are glazed.
13Remove skin from salmon and serve with stir fry.
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
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