Monday, March 21, 2011

Meatless Monday - Tamari Ginger Salmon

i haven't been good about the weekly nightcap on fridays. oops. i guess i tend to drink the same things (i.e. orange martinis and wine) but stay tuned for another fun cocktail this friday. my meatless monday series, however, has a bit more staying power.

this week i changed it up a bit and the protein is the wonderfully, buttery, omega-3 rich wild salmon. after a quick marinade in tamari, garlic, and ginger, the salmon just needed a quick sear on both sides. while the salmon was searing, the stir-fry came together and before i knew it, dinner was finished!

this was a super tasty, super easy weeknight meal. seriously, this meal took less than 15 minutes thanks to some quick brown rice. it's packed with veggies, whole grain, and one of the healthiest fish in the sea. enjoy!

Tamari Ginger Salmon and Stir-Fry
serves 2

12 oz wild salmon
6 tbs tamari, divided
2 tbs minced ginger, divided
2 tbs minced garlic, divided
1 tsp sesame oil
1 tbs vegetable oil
2 cups cooked brown rice
1 cup chopped onions
1 1/2 cups frozen broccoli florets
1 cup snow peas
1 cup bean sprouts

combine 4 tbs tamari, 1 tbs ginger, 1 tbs garlic, and sesame oil in a small shallow dish. place salmon skin side up in dish and let sit in fridge for 5-15 minutes.

meanwhile, heat vegetable oil in wok over medium-high heat. add remaining ginger and garlic. saute 1 minute. add onion and saute 2 minutes, stirring often to prevent burning. add cooked rice and broccoli and cook 1 minute. add 2 tbs tamari and add snow peas and bean sprouts. stir well and turn off heat.

spray medium skillet with pam and heat over medium heat. when pan is hot, add salmon and sear on both sides 1-2 minutes depending on thickness of fish. remove from heat and serve over veggies and rice.

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