Stir (Fry) It Up: Salmon Ginger Tamari Stir-Fry
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
  • 1 lb. wild salmon, skinless and cut into cubes
  • 1 tbs sesame oil
  • 1 organic red pepper, sliced
  • 1 organic yellow pepper, sliced
  • 1 head of organic broccoli, including stem, cut into florets, stem peeled and sliced
  • 3 heads or organic baby bok choy, rough chopped
  • 4 oz. shiitake mushrooms, sliced
  • 1 package of brown rice noodles
  • Sauce:
  • ⅔ cup tamari
  • ⅓ cup brown rice vinegar
  • ½ cup water
  • 4 cloves minced garlic
  • 1 tbs honey
  • 1 tbs sesame oil
  • 1 tbs minced or grated ginger
  • 1 tbs brown rice flour
  • Garnish:
  • green onion (optional)
  • red pepper flakes (optional)
  1. Start making the sauce by combining all of the ingredients except for the brown rice flour into a bowl.
  2. Place the salmon into a separate bowl, add in enough sauce to just cover the salmon. Cover and place in fridge while you prep the veggies.
  3. Cook salmon in a teaspoon of sesame oil on medium heat. Flip once. Should only take a few minutes. Once it starts to flake, remove from pan.
  4. Boil water for the noodles, cook according to instructions on the package.
  5. Add the remaining sauce to a sauce pan. Whisk in one tablespoon of brown rice flour and bring to a boil. Once it starts to thicken, remove from heat.
  6. Add in all veggies except for the bok choy into the pan the salmon was in with whatever liquid was left over. Cover for a few minutes.
  7. Once the veggies are slightly tender, add in the bok choy, a few tablespoons of sauce, and the cooked noodles. Stir gently so everything is coated. Place salmon on top, and dinner is ready. Enjoy!
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