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Omega Charged Salmon Stir-Fry

Before I jump to the recipe I just want to go on record and say that this is my new favourite way to eat salmon. “This” being stir-frying it. The recipe for this incredible stir-fried salmon came from another favourite of mine, the Clean Eats cookbook by Alejandro Junger. Like the name of the book this recipe hailed from, this salmon stir-fry is clean, nutritious and straight-up delicious.

Since I was feeding a family of 4 (which includes two growing boys) I decided to double the recipe. And boy was I glad that I did. My kids DEVOURED it.

I subbed the broccoli that the recipe called for for bok choy because I had some that I needed to use up. So feel free to swap out the veggies in this recipe with ones that you have on-hand. The best part about this dish? It makes enough to have leftovers for lunch. Especially if you double it like I did. 😉

When it came time to serving I served my salmon stir-fry over 100% buckwheat noodles. But you could use brown rice, quinoa, millet… or really any whole grain. It’s the salmon marinade that makes the dish.

Hope you enjoy it as much as I did!



Salmon Stir-Fry

Source: Clean Eats



For Stir-Fry

12 oz fresh wild caught salmon, cut into 1 to 1 1/2 inch chunks

2 tablespoons sesame oil

2 cups shitake mushroom, thinly sliced

1/2 cup sliced daikon radish, cut into thin half moons

6 cups chopped bok choy

2 tablespoons chopped scallions

1 teaspoon sesame seeds


For the marinade

1 tablespoon freshly grated ginger

1 large garlic clove, minced

1/4 cup toasted sesame oil

2 tablespoons rice wine vinegar

1 tablespoon whole grain mustard

1/4 cup wheat free tamari

1 tablespoon coconut nectar or maple syrup (optional)



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  • In a bowl, whisk together all the marinade ingredients. Set half the marinade aside in another bowl and add the salmon to that portion to marinade for 15-20 minutes
  • After the salmon has marinated, heat the sesame oil in a large wok or saute pan until it is just smoking, then add the mushrooms. Use a wooden spoon to continuously stir the mushrooms to prevent burning.
  • Cook for about 3-4 minutes before adding the salmon and stir to combine it with the mushrooms, then add the radish and bok choy. Continue to saute and stir for 1-2 minutes.
  • Add the remaining half of the marinade along with the scallions and sesame seeds. Allow the liquid to reduce and thicken, then serve.



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