Créé avec l’IA
Salmon and Vegetable Stir-Fry with Rice
30 min 218 kcal par portion Facile
Ingrédients
4 Portions
- salmon fillets300 g
- jasmine rice200 g
- red bell pepper1 medium
- zucchini1 medium
- soy sauce2 tablespoons
- sesame oil1 tablespoon
- ginger1 teaspoon
- garlic2 cloves
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions.
- 2
While the rice is cooking, cut the salmon fillets into bite-sized pieces.
- 3
Slice the red bell pepper and zucchini into thin strips.
- 4
Mince the garlic and grate the ginger.
- 5
Heat the sesame oil in a large pan or wok over medium-high heat.
- 6
Add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
- 7
Add the salmon pieces to the pan and cook for 3-4 minutes until they start to turn opaque.
- 8
Add the sliced red bell pepper and zucchini to the pan and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- 9
Pour the soy sauce over the salmon and vegetables, stirring well to combine.
