Another recipe from the category of “skip the takeout, make it at home.”
Start to finish time: Under 30 minutes
Ingredients
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons mirin (Japanese rice wine)
- 1 tablespoon honey1 Tbsp chili sauce, such as sriracha
- 1 teaspoon cornstarch
- 1 teaspoon Asian sesame oil
- 1 tablespoon minced fresh ginger2 garlic cloves, finely chopped
- 1 tablespoon vegetable oil (preferably peanut)
- 1 lb. skinless salmon (preferably wild), cut into 1-inch cubes
- 1 bunch asparagus, trimmed and cut into thirds
- Cooked brown rice, for serving
- 1 tablespoon sesame seeds (optional)
Directions
- In a small bowl, whisk together the soy sauce, mirin, honey, sriracha, cornstarch, sesame oil, ginger, and garlic. Set the mixture aside.
- Heat a wok or large skillet on medium high. When it’s hot, add the oil and swirl to coat the pan. Add the salmon pieces and cook, stirring occasionally, until they just begin to turn opaque, about 2 minutes. Transfer them to a plate.
- Add the asparagus to the wok and stir-fry until crisp-tender, about 2 minutes. Return the salmon to the wok and stir in the soy sauce mixture. Heat, stirring, for 1 minute. If the sauce seems too thick, add a couple of tablespoons of water.
- Serve over brown rice and garnish with sesame seeds.
Servings/Yield: 4 servings
Source: Men’s Health
Categories
Ⓒ 365 Things to Make for Dinner
Ⓒ Healthy
Ⓒ Seafood
