Salmon Quinoa Stir Fry

Ingredients

• 4 1/2 TBS Vegetable Oil (- DIVIDED)
• 2 large Eggs (– beaten)
• 1 (12 ounce) Salmon Filet (– skin removed)
• as needed Kosher Salt and Ground Black Pepper
• 1 small Yellow Onion (– small dice (about 1 1/2 Cups))
• 2 medium Carrots (– peeled and shredded (about 1 Cup))
• 3 Cups Shredded Cabbage
• 2 cloves Garlic (– peeled and finely chopped)
• 1 TBS Fresh Ginger (- peeled and grated)
• 3 Cups Cooked & Cooled Quinoa ((SEE NOTES))
• 3 whole Scallions (– thinly sliced)
• 3-4 TBS Reduced Sodium Soy Sauce (- to taste)
• 1 1/2 TBS Mirin ( (sub: sweet sake or sherry))
• 1 TBS Oyster Sauce
• 1 tsp Toasted Sesame Oil
• Optional Garnishes: Toasted Sesame Seeds, Sliced Scallions, Sriracha

Instructions

1. 1

   Mix Stir Fry Sauce: Mix the stir fry sauce: In a small bowl, combine the soy sauce, mirin, oyster sauce, and sesame oil. Use a whisk to stir the ingredients thoroughly together and then set aside.

2. 2

   Cook Salmon on Stovetop: Prepare and Cook Salmon: Place the salmon fillets onto a clean work surface and then season both sides liberally with salt and pepper. Heat 1 tablespoon of oil in a large wok or nonstick skillet over medium-high heat. Add the salmon and cook, turning over once, until just opaque throughout, about 2-3 minutes per side. Remove the salmon from the pan and transfer to a plate or clean work surface. Use a fork for flake the salmon into large pieces. (Note: I like to do this while the eggs and vegetables cook in the next steps. That way the salmon is a little cooler to work with.)

3. 3

   Scramble Eggs: Cook the Egg: Reduce heat to medium and add ½ tablespoon of oil to the pan. Add the whisked eggs and let them cook, undisturbed, until they are just starting to set around the edges. Then, use a spatula to gently break the eggs into large pieces, and continue to cook until the eggs are barely set, about 1-2 minutes. Remove from pan and transfer to the plate or work surface with the salmon and set aside.

4. 4

   Stir Fry Vegetables: Stir-fry the Vegetables: Increase heat to medium-high and add another tablespoon of oil to the pan along with the onion, carrots, and cabbage. Stir fry the veggies until softened and beginning to brown, about 4 minutes. Add in the garlic, ginger, and season to taste with salt and pepper. Stir fry until fragrant, about 1 minute. Transfer cooked veggies and aromatics to a separate plate and set aside.

5. 5

   Stir Fry Quinoa Rice: Stir Fry the Quinoa Rice: Increase heat to high and add the remaining 2 tablespoons of oil to the pan. Once the oil is shimmering, add the cooked quinoa and season with salt and pepper. Cook, stirring occasionally, until the quinoa starts to crisp, about 5 minutes.

6. 6

   Add Veggies and Sauce: Add Everything Back To Pan in Stages.Add the Vegetables and Sauce: Reduce heat to medium. Then, return the cooked vegetables with aromatics back to the pan, along with the stir fry sauce. Toss the ingredients to combine.Fold in Salmon, Eggs, and Scallions: Next, reduce heat to low and gently fold in the salmon, scrambled eggs, and scallions.

7. 7

   Serve Salmon with Quinoa: Taste and adjust the quinoa and salmon for seasoning, adding more salt and pepper for overall flavor and/or a specific ingredient for a specific taste. Garnish with sesame seeds, more scallions, and drizzle with hot sauce if using. Serve quinoa and salmon immediately and enjoy!