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Shanghai Stir-Fry Salmon

This recipe is not authentic Shanghai cuisine, but we like the name and the results.

Shanghai Stir-Fry Salmon

2 teaspoons organic macadamia nut oil (two 1 tsp portions)
2-3 (6 oz each) skinless/boneless wild salmon fillets cut into thin slices
1 garlic clove, crushed (optional)
1 small onion, finely chopped
1 teaspoon freshly grated ginger
3 to 4 cups sliced green vegetables (e.g., celery, bok choy, chard, broccoli)
1 tablespoon light (salt reduced) soy sauce
1 tablespoon Chinese Cooking wine or sherry
1/2 teaspoon sesame oil
2 tablespoons Hoisin sauce
1 teaspoon honey

  • Heat the oil in a frying pan over medium high heat (if oil begins to smoke reduce heat), add the salmon slices and cook for 1 minute on each side or until  done. Remove from pan and keep warm.
  • Heat the extra oil in a frying pan, add the garlic and onion and ginger and cook for 1 to 2 minutes over high heat. Add the green vegetables and cook for a further minute. Stir in the soy sauce, cooking wine or sherry, sesame oil, hoisin sauce and honey. Cook for a further minute, stirring.
  • Add the cooked salmon to the vegetables, stir to combine then serve immediately with udon noodles or rice.

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