Indian Salmon Stir Fry

Indian Salmon Stir Fry
Summary

In this stir fry, I give you alternative flavors instead of the traditional Asian ones. Asian flavors are bold and flavorful, but turn to this recipe for a change of pace.

  • Prep time
    15 min
  • Cook time
    15 min
  • Servings
    5 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 200

  • Total Fat 10g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 65mg
  • Total Carbohydrate 8g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 19g
  • Potassium 540mg
  • Phosphorus 270mg
Ingredients

Ingredients

  • vegetable oil (divided use)
    1 tbsp
  • cumin seeds
    2
  • brown mustard seeds
    1 tsp
  • turmeric
    1/2 tsp
  • salmon filet (skinless, cut into 1-inch cubes)
    1 lbs
  • large onion (halved, peeled, and sliced into 1/2-inch slices)
    1
  • garlic (minced)
    2 clove
  • fresh ginger (peeled, grated)
    1 tbsp
  • hot green chili peppers (finely minced, optional)
    1
  • cherry tomatoes (halved)
    1 cup
Directions

Directions

  1. Heat 2 teaspoons of the oil in a wok or heavy skillet over medium-high heat. Add the cumin, mustard seeds, and turmeric and stir fry for 1 minute until seeds begin to pop. Add the salmon and stir fry quickly but gently for about 3-4 minutes. Remove the salmon from the pan and set aside.

  2. Add the remaining oil to the pan. Lower the heat to medium. Add the onion and stir fry for about 6-7 minutes until onions are soft. Add in the garlic, ginger, and chili pepper and stir fry for 1 minute. Add in the cherry tomatoes and stir fry for 1-2 minutes until cherry tomatoes just begin to soften. Add back the salmon and stir fry very gently for 1 minute.

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