GINGER GLAZED SALMON STIR FRY

Ginger Glazed Salmon Stir Fry TheGatheringofFriends.com
I love ginger…combined with the freshness of rice vinegar and savory
soy sauce… you easily have a fabulous sauce to compliment so many
combinations of fresh fish and vegetables with simple sticky rice.

Mixing this great sauce with the crispy vegetables and rice, topped
with a lovely piece of salmon, you have a perfect healthy meal
that is quick and easy!

Ginger Glazed Salmon Stir Fry

12 oz. salmon fillet or chicken breasts

Preheat oven to 350°. Place salmon in baking dish and baste with ⅓ c. of
Ginger Glaze. Cover with foil and bake for 30 minutes. Set aside.

Stir Fry Vegetables

2-3 tsp. toasted sesame oil
3 c. cooked sticky rice
½ white onion, chopped
¾ c. mushrooms, sliced
1 ½ c. broccoli florets
⅓ c. chicken broth
1 c. sugar snap peas
½ yellow, red and orange bell peppers, chopped

Begin by drizzling frying pan with toasted sesame oil. Heat until the rice pops
when put in the pan. Fry rice until it is slightly browned on edges for about 3
to 4 minutes. Place on platter and cover.

Drizzle frying pan with ½ tsp. of sesame oil. Sauté chopped onion for 1 to 2 min.
Add sliced mushrooms and sauté until the mushrooms are brown on the edges.
Spread on top of rice and cover.

In the same pan drizzle ½ tsp. sesame oil and lightly fry broccoli florets. Pour
in 1/3 c. chicken broth and quickly cover with lid so that broccoli will steam.
When the water is absorbed place the broccoli on the rice, onions and mushrooms.

Drizzle the same pan with ½ tsp. sesame oil and stir fry the sugar snap peas
and chopped peppers. Sauté for 2 minutes, only to heat, so they will remain
crisp. Add to rice and vegetables. Top with the salmon fillet. Finish with ½ c.
of warm Ginger Glaze.

Ginger Glaze

1 c. soy sauce
1 c. rice vinegar
⅓ c. sugar
2 tsp. toasted sesame seeds
½ tsp. kosher salt
½ tsp. coarse black pepper
½ tsp. toasted sesame oil
2 ½ inch fresh ginger root, peeled and minced

Combine all ingredients in a saucepan and simmer for 2 to 3 minutes.

This recipe is from The Gathering of Friends Volume Three 

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