This is a weeknight staple in our house. It is fast, healthy, and so delicious! I prep the veggies ahead of time and while the salmon is cooking, you can cook the rice and veggies. It's an awesome meal that is ready in about 15 minutes!
For the Salmon
- 2 cups of jasmine rice, cooked according to package instrucitons
- 1 lb. of sockeye salmon, cut into 4 pieces
- 2 Tablespoons Dijion mustard
- 3 Tablespoons soy sauce
- 6 Tablespoons olive oil
- 1 clove of garlic, grated
For the Stir Fry Veggies
- 3⁄4 cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 cup carrot, sliced diagonally
- 1 cup celery, sliced diagonally
- 1⁄2 cup onion, chopped
- 8 oz. cremini mushrooms, sliced
- 1 head of broccoli, cut into florets
- 1 1⁄2 cups snow peas
Preheat over to 425 degrees.
Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Cover a baking sheet with parchment paper and lay the salmon skin side down on the paper. Bake for 10-12 minutes or until the salmon is cooked through. **TIP: It's alway better to slightly undercook it. The longer you cook it, the "fishier" it will taste!**
While the salmon is cooking, combine the chicken stock, corn starch, soy sauce, brown sugar, and pepper in a small bowl, whisk until well-blended and set aside.
Heat oil in a wok or large nonstick skillet over high heat. Add carrot, celery, and onion; stir-fry 3-4 minutes until slightly tender. Add mushrooms, broccoli, and snow peas and stir-fry for another 2-3 minutes.
Add broth mixture; stir-fry 1 minute or until thick and bubbly.
Serve the veggies and salmon over the prepared rice. Can be served with a drizzle of extra soy sauce or with additional reserved marinade.