This fresh and flavorful recipe combines nutrient-rich salmon and bright and crisp-tender vegetables with a homemade teriyaki sauce. It promises to satisfy any craving for an Asian-inspired stir-fry—without ordering in.
Stir-frying is a method of quickly searing and cooking bite-size pieces of protein and vegetables in a splash of oil over high heat. A light sauce, such as teriyaki, is often added to create a salty-sweet coating that bastes the ingredients. Once you have the ingredients assembled, the dish quickly comes together. While you can substitute a store-bought teriyaki sauce for added convenience, note that many prepared sauces have high sugar and salt contents.
This recipe is extremely versatile. You can use it as a basic stir-fry template. For variety, switch in other proteins, such as chicken, shrimp, or tofu, and add other vegetables, such as bok choy, broccoli, and carrots. (The cooking times will vary depending on the protein.) If you make the teriyaki sauce, consider making a double batch and refrigerating the extra for later use.
Salmon Teriyaki With Green Beans and Red Peppers
Active time: 25 minutes Total time: 25 minutes, plus cooling and marinating time- 1 1/2 pounds center-cut salmon filet, about 1 inch thick, skin and pin-bones removed, cut in 1- to 1 1/4-inch cubes
- 1/4 cup tamari or reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons mirin
- 2 teaspoons finely grated peeled fresh ginger
- 1 large garlic clove, grated
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon vegetable oil
- 8 ounces green beans, ends trimmed
- 1 large red bell pepper, seeds and membrane removed, julienned
- Kosher salt
- 1 tablespoon toasted sesame seeds
- 1 to 2 scallions, thinly sliced, for garnish
Once the sauce has cooled, place the salmon in a bowl. Pour the teriyaki sauce over the salmon and gently stir to coat. Marinate at room temperature for 15 to 20 minutes, stirring once or twice.
When ready to cook, remove the salmon pieces from the marinade with a slotted spoon and transfer to a plate. Do not discard the sauce.
Place a wok or a deep, wide skillet over medium-high heat. Add the oil and heat until shimmering.
Add the beans, red bell pepper, and a pinch of salt. Stir-fry the vegetables until they are bright and crisp-tender, about 2 minutes. Transfer the vegetables to a plate.
Add the salmon to the wok and stir-fry, carefully turning to color on all sides, 5 to 7 minutes. Return the vegetables to the wok and pour in the reserved sauce. Continue to cook, with the lid closed as much as possible, until the salmon is cooked through and the vegetables are tender, 3 to 4 minutes more, stirring carefully to prevent the salmon from breaking into pieces.
Remove from the heat and sprinkle the sesame seeds over the top. Garnish with the scallions and serve with rice.
