Salmon Chanted Evening
A Chinese-Style Garlic Salmon Stir-Fry with Broccoli and Steamed Rice
30 minutes
Serves 4
LunchChineseNut-free
Herb's take
Inspired by weeknight Chinese takeout (minus the mystery ingredients), this nut-free stir-fry is about searing salmon just right and making broccoli something you'll crave. You'll learn how to keep fish tender and infuse the whole dish with savory garlic punch, no fortune cookie required.
Ingredients
Yield
4
Instructions
- 01Rinse the rice under cold water until the water runs clear, then cook with 2 1/2 cups water in a saucepan or rice cooker according to package directions. Fluff with a fork and keep warm.
- 02In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, water, rice vinegar, and white pepper until smooth.
- 03Heat 1 tablespoon of vegetable oil over medium-high in a large nonstick or wok-style skillet. Add broccoli florets and stir-fry for 2 to 3 minutes until bright green.
- 04Add 2 tablespoons water to the pan, cover, and steam broccoli for 2 more minutes until just tender. Remove broccoli to a plate.
- 05Return the pan to medium-high, add the remaining vegetable oil, then toss in the minced garlic. Stir constantly for 30 seconds, just until fragrant, don’t let it brown.
- 06Add the cubed salmon in a single layer. Sear undisturbed for 2 minutes, then gently flip and cook another 2 to 3 minutes until just opaque.
- 07Return broccoli to the pan. Pour the sauce over everything. Stir gently to coat and simmer 1 to 2 minutes until the sauce thickens and glazes the fish and broccoli.
- 08Add the sliced scallions, cook 30 seconds longer, then remove from heat.
- 09Taste and season with salt or additional soy sauce if needed.
- 10Serve the stir-fry over fluffed jasmine rice, making sure to spoon extra sauce over the top for maximum flavor.
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