Honey-Soy Salmon Stir Fry with Mixed Veggies

A vibrant and healthy salmon stir fry featuring a honey-soy glaze, fresh seasonal vegetables, and a light, flavorful sauce perfect over your choice of grains or noodles.

Steps

1. Preheat oven to 200°C (390°F). 2. In a small bowl, whisk together soy sauce, water, rice vinegar, honey, sesame oil, hot sauce, garlic, ginger, and cornstarch mixture until smooth. Set aside. 3. Cut salmon into cubes, pat dry, and season lightly with salt and pepper. 4. Place salmon cubes on a baking tray and bake for 9-11 minutes until just cooked through and flaky. 5. While salmon bakes, heat a wok or large pan over high heat. Use cooking spray or splash a little water to prevent sticking. 6. Add sliced onion and stir fry for 1 minute. 7. Add carrot and asparagus; stir constantly for 2 minutes. 8. Add bell pepper, courgette, and broccoli; continue stir frying for another 2 minutes until vegetables are tender but still vibrant. 9. Reduce heat to medium-low and pour in the prepared sauce. Stir to coat vegetables evenly. If sauce is too thick, add a splash of water. 10. Turn off heat once vegetables are glossy and sauce reaches desired consistency. 11. Gently fold baked salmon into the stir fry and allow to sit for 20 seconds to absorb flavors. 12. Serve immediately over your choice of cooked grains or noodles.

1 salmon fillet (about 150g) 1/4 medium onion, sliced 1/2 medium carrot, julienned 3 asparagus spears, cut into 2-inch pieces 1/4 bell pepper, sliced 1/4 small courgette, spiralized or sliced 3 broccoli florets, chopped 1 1/2 tbsp soy sauce 1 tbsp water 1/2 tbsp honey 1/2 tbsp rice vinegar 3/4 tsp sesame oil 1 1/2 cloves garlic, minced 1/2 tbsp fresh ginger, grated 1/2 tsp hot sauce 3/4 tsp cornstarch mixed with 3/4 tsp water Salt and pepper to taste Cooking spray or water for stir frying Optional: cooked white or brown rice, quinoa, or noodles for serving