About a month ago, after seeing the recipe on A Couple Cooks for fresh spring rolls and accompanying peanut sauce, I knew I had dinner made for sure that night. However, after thoroughly enjoying the recipe, I thought I could make even more delicious-ness out of the sauce they came up with.
Thus came the salmon stir fry. You could certainly make this with chicken or steak or shrimp or whatever you please, but it works particularly well with the flavor of salmon. It is also great this time of year when all the veggies are in season. Feel free to mix and match with whatever vegetables your farmer has available!
For the fish:
A few salmon fillets (we generally buy ours frozen from TJ's)
2-3 cloves of garlic
juice of 1 lime, 1/2 a lemon
spices: Moroccan 35 spice, salt, parsley, and a dash of cayenne
For the stir fry:
1 green pepper thinly sliced (or 1/2 green, 1/2 red or yellow if you like things more colorful)
2 carrots grated
1/2 large zucchini, grated
large handful of snap peas, chopped or whole
a small handful of basil
several cloves of garlic, minced
1 inch piece of ginger, peeled and grated
For the sauce:
1/3 Cup hoisin sauce (I used just slightly less)
2TBS natural peanut butter
1 tsp or so sriacha sauce (pending desired heat)
2 TBS water
Cook the salmon with a bit of oil, garlic. Sprinkle with spices and juice of citrus fruits.
Stir fry the garlic and ginger in oil a minute or two, add the veggies, stir fry over high heat about 2 minutes.
Mix the sauce ingredients, blend with a fork, then pour over the veggies and stir fry another minute or two.
Serve salmon over rice and top with veggie stir fry.