Instructions

01
Combine the jasmine rice and 2 1/4 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.
02
In a small bowl, whisk together soy sauce, rice vinegar, sugar, cornstarch, and 1 cup water until smooth. Set aside.
Herb says
That cornstarch isn’t just for thickening, it helps the sauce cling to every veggie and salmon bite like culinary Velcro.
03
Pat the salmon cubes dry with paper towels and season lightly with salt and pepper.
04
Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add half the salmon in a single layer and sear for 90 seconds per side, until golden but just barely cooked through. Transfer to a plate. Repeat with the remaining salmon and oil.
05
Add the white parts of the scallions, ginger, and garlic to the now-empty pan. Stir-fry for 30 seconds until fragrant but not browned.
06
Add both bell peppers and stir-fry for 2 minutes, just until starting to soften but still crisp.
07
Whisk the sauce again and pour it into the skillet. Bring to a simmer, stirring, until the sauce thickens and bell peppers are tender-crisp, about 2 minutes.
Herb says
Always re-whisk a cornstarch slurry before adding, cornstarch settles faster than my willpower at a bake sale.
08
Return the salmon and any juices to the skillet, tossing gently to coat with sauce. Cook another minute, then remove from heat.
09
Drizzle in the sesame oil and toss gently. Taste and adjust seasoning with salt and pepper if needed.
10
Serve the salmon and bell pepper stir-fry over fluffed jasmine rice, garnished with green scallion tops.

Salmon Stir-Fry Up Your Life

Ingredients

Instructions