Salmon & Vegetable Stir-Fry Recipe

Name: Salmon & Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Half Stick (1/4 cup) Land O Lakes Butter with Olive Oil & Sea Salt; 1 1/2 pounds (3/4-inch thick) fresh or frozen salmon fillets, skinned, cut into 3/4-inch pieces; 1 teaspoon finely chopped fresh gingerroot*; 2 small (1 cup) carrots, cut into julienne strips; 1 small (1 cup) jicama, cut into julienne strips; 1/2 pound (3 cups) fresh snow peas, tips and strings removed, cut in half diagonally; 2 teaspoons finely chopped fresh garlic; 3 tablespoons herb & garlic cooking sauce; 2 tablespoons soy sauce; 1/2 cup thinly sliced green onions**; Coarse ground pepper; Hot cooked jasmine or white rice; Lemon wedges

Servings: persons

1 Half Stick (1/4 cup) Land O Lakes Butter with Olive Oil & Sea Salt
1 1/2 pounds (3/4-inch thick) fresh or frozen salmon fillets, skinned, cut into 3/4-inch pieces
1 teaspoon finely chopped fresh gingerroot*
2 small (1 cup) carrots, cut into julienne strips
1 small (1 cup) jicama, cut into julienne strips
1/2 pound (3 cups) fresh snow peas, tips and strings removed, cut in half diagonally
2 teaspoons finely chopped fresh garlic
3 tablespoons herb & garlic cooking sauce
2 tablespoons soy sauce
1/2 cup thinly sliced green onions**
Coarse ground pepper
Hot cooked jasmine or white rice
Lemon wedges

1
Melt 1 1/2 teaspoons Butter with Olive Oil & Sea Salt in wok or deep 12-inch skillet until sizzling; add salmon and gingerroot.
2
Cook over medium-high heat, stirring constantly, 4-5 minutes or until salmon flakes with a fork.
3
Remove from wok; set aside.
4
Melt remaining Butter with Olive Oil & Sea Salt in same wok until sizzling; add carrots and jicama.
5
Cook over medium-high heat, stirring constantly, 2 minutes.
6
Add snow peas and garlic.
7
Continue cooking, stirring constantly, 1-2 minutes or until vegetables are crisply tender.
8
Add cooking sauce and soy sauce; continue cooking, stirring occasionally, 1 minute.
9
Add cooked salmon and green onions.
10
Continue cooking, stirring gently, 1-2 minutes or until heated through.
11
Season to taste with pepper.
12
Spoon salmon mixture over hot cooked rice.
13
Garnish with lemon wedges.
14
*Substitute 1/4 teaspoon ground ginger.
15
**Substitute 1 small (1/2 cup) onion, cut into thin wedges.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Half Stick (1/4 cup) Land O Lakes Butter with Olive Oil & Sea Salt, 1 1/2 pounds (3/4-inch thick) fresh or frozen salmon fillets, skinned, cut into 3/4-inch pieces, 1 teaspoon finely chopped fresh gingerroot*, 2 small (1 cup) carrots, cut into julienne strips, and more.

Yes, Salmon & Vegetable Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon & Vegetable Stir-Fry

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