I believe I have worn out the welcome for Salmon in my house. Recently the Bennett crew decided to hold a “family meeting” to discuss the constant appearance of salmon on the Bennett dinner table. Not that the crew doesn’t love salmon, however, I may have exhausted every method of salmon preparation in my recipe repertoire.
I’ll admit, I adore salmon. I am completely in love with the fact that it is so simple to prepare, so healthy, and so absolutely delicious, whether adorned with a multitude of ingredients or simply laced with fresh lemon and grilled to moist perfection.
Tiring of grilled salmon, I decided to create a quick stir fried salmon with fresh veggies and white rice.
Marinated in a bit of Dijon mustard and then sautéed with decadent Asian flavors of fish sauce and sesame oil, this salmon dish feels a bit more indulgent and a definite treat to the taste buds.
Even the Bennett crew gave this dish a high-five; which is peachy considering their intention to revolt if salmon didn’t take a back seat on the weekly menu.
It looks salmon has made a comeback in my house. 🙂
4 salmon fillets, skinless
¼ cup Dijon mustard
1 lime, juiced
Peanut oil or high heat sunflower or safflower oil
¼ cup white wine or water
1 leek, white to light green part, halved and sliced
2 cloves garlic, finely diced
2 tablespoons low sodium soy sauce
2 tablespoons honey
Drizzle, sesame oil
3 tablespoons fish sauce
1 cup sugar snap peas, fresh
½ cup bean sprouts
¼ cup cilantro, coarsely chopped
Place the salmon in a glass dish. Mix together the Dijon mustard and a squeeze of lime juice. Coat the fish fillets with the mustard and lime.
In a sauté pan, heat the oil on high or medium high until hot and sauté the salmon until lightly browned on both sides. Remove to a platter and set aside.
Turn the heat to medium and add the wine (or water) to the sauté pan and then sear the leeks until lightly wilted, adding additional oil if needed. Stir in the garlic, soy sauce, fish sauce, honey, and dash of sesame oil.
Add the sugar snap peas and bean sprouts and sauté until just crisp tender. Add the salmon back to the pan, coating with the salmon with the sauce and re-heating the salmon.
Place each salmon fillet on a plate and top with the sautéed veggies. Garnish with chopped cilantro and another dash of lime juice. Serve with your favorite white rice.