![blue platter of salmon stir fry with yellow and red peppers, broccoli, and carrots over white rice](https://cdn.statically.io/img/www.allrecipes.com/thmb/Ym6kLMyIDBuxE1PrOhyceV0VPJo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7644799_Salmon-Stir-Fry_Cooking-with-Shelia_4x3-224b17d09bf4410c954d7ca74ccfe97e.jpg)
Ingredients
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1 pound salmon filet
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salt and freshly ground black pepper to taste
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2 tablespoons sesame oil
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1 red bell pepper, cut into bite-sized pieces
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1 yellow bell pepper, cut into bite-sized pieces
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1 onion, cut into bite-sized pieces
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1 cup fresh broccoli florets
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1 tablespoon chopped fresh garlic
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1 tablespoon ginger paste
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2 tablespoons hoisin sauce
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1/2 cup shredded carrots
Directions
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Heat a cast iron skillet over medium-high heat. Season salmon with a sprinkle of salt and pepper.
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Cook salmon until fish flakes easily with a fork, 3 to 5 minutes on each side. Remove from skillet and set aside.
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Heat sesame oil in a wok or heavy skillet over high heat. Add red pepper, yellow pepper, onion, broccoli, garlic, and ginger paste, and cook and stir for 3 minutes.
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Stir in hoisin sauce and toss well. Add salmon, and flake it with a fork into chunks. Toss; remove from heat. Add carrots and serve over rice.
Nutrition Facts (per serving)
372 | Calories |
22g | Fat |
16g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 372 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 4g | 19% |
Cholesterol 72mg | 24% |
Sodium 300mg | 13% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 3g | 11% |
Total Sugars 6g | |
Protein 28g | 55% |
Vitamin C 136mg | 151% |
Calcium 58mg | 4% |
Iron 1mg | 7% |
Potassium 786mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.