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  • Grilled Salmon with Stir-Fried Vegetables and Sweet-and-Sour Orange Sauce

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    Grilled Salmon with Stir-Fried Vegetables and Sweet-and-Sour Orange Sauce
    Publisher of The Briny Lemon
    by Pamela Steed Hill
    656 recipes
    >

    Ingredients

    • 1 garlic clove, finely chopped
    • 1-inch piece of ginger, peeled and chopped
    • juice from 1/2 large naval orange
    • 1 tbsp rice vinegar
    • 1 tbsp soy sauce
    • 1 tbsp fresh lime juice
    • 2 tsp sambal oelek (fresh ground chile paste)
    • 1 tsp white sugar
    • For the Salmon and Vegetables
    • 1 tsp peanut oil, plus more for brushing
    • 4 oz white button mushrooms, quartered
    • 2 scallions, coarsely chopped
    • 1/2 red bell pepper, coarsely chopped
    • sea salt
    • freshly ground black pepper
    • 3 oz mung bean sprouts
    • 2 6-oz salmon filets, skin on 1 side
    • Vegetables for the Stir-FryChopped Vegetables Ready to Stir-Fry
    • Preparation
    • Combine all
    • ingredients in a bowl, stirring well to dissolve the sugar. Set aside.
    • Sweet-and-Sour Orange Sauce
    • For the Salmon and Vegetables
    • Heat a wok
    • or deep skillet over medium-high heat and add 1 teaspoon of peanut oil. Add the

    Directions

    This fast,

    tasty dinner is made even faster and tastier with grilled and stir-fried

    preparation and a fresh, orange-based sauce to dress both the vegetables and

    fish. Quick cooking at high temperatures means very little fat is needed.

    It’s simply a casual meal loaded with flavor that you can feel good about.

    Note: I chose wild-caught sockeye salmon for this recipe. You can use other salmon, but try to purchase a sustainable, wild-caught variety.

    Wild-Caught Sockeye Salmon

    Serves 2

    mushrooms, scallions, and red bell pepper and season with salt and pepper.

    Stir-fry 3 minutes.

    Add the

    bean sprouts and stir-fry 2 minutes.

    Vegetables Beginning to Cook Bean Sprouts Added Pour the

    sweet-and-sour orange sauce over the vegetables and toss well to coat. Cook 2

    minutes, until the bell pepper and bean sprouts are crisp-tender.

    Sauce Added Meanwhile,

    heat a grill pan over medium-high heat and brush with oil. Season the salmon

    with salt and pepper and grill flesh-side down until grill marks appear, about

    2 minutes.

    Turn and

    grill skin-side down until the fish is just cooked but still opaque in the

    middle, about 3 minutes, depending on thickness.

    Salmon after Turning

    To serve,

    lift the salmon off the skin and place 1 filet on each of 2 plates. Divide the

    vegetable mixture on top of the fish and spoon extra sauce over and around all.

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