Detoxifying Asian-Style Salmon Stir-Fry
January 25, 2019
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
This delicious mix of savory Asian salmon and crisp-tender veggies is full of flavor and naturally detoxifying superfoods. It comes together in just 15 minutes.
- Yields: 2 Servings
Ingredients
2 (6-oz) fillets wild caught salmon
1 tsp fresh ginger, peeled and grated
1/2 clove garlic, finely minced
dash dried red pepper flakes (to taste)
2 cloves garlic, finely minced
2 tsp fresh ginger, peeled and grated
6 oz. thinly sliced chard leaves (stalks removed) or baby kale leaves (about 4 cups packed)
4-6 baby bella mushrooms, thinly sliced
1/3 large red bell pepper, sliced into thin strips
Directions
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.