What other proteins can I use in a stir-fry?

You can cube up a pound of boneless skinless chicken breast to use instead. It might take a little extra time to cook through than the salmon, so make sure to either cut a piece in half or use a thermometer to check for doneness.

What vegetables can I use in a stir fry?

I used green beans and bell peppers, but you can use anything you like. Cut your veggies to about the same size, and keep in mind that sturdier choices like carrots may take longer to cook, so add them to the pan before smaller or more delicate ones.

Are stir-fries gluten-free?

Yes, they can be. If you use a storebought sauce, read the label carefully for any gluten-containing ingredients. Many packaged sauces use soy sauce which is not gluten-free. Use my simple recipe for a homemade gluten-free stir fry sauce option.

Salmon Stir-Fry With Vegetables and Sauce (Gluten-Free)

Ingredients

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16 ounces uncooked skinless salmon fillets, cut into 1-inch cubes
1 batch gluten-free stir fry sauce, divided (about 1/2 cup)
1 tablespoon neural-flavored cooking oil (I used avocado oil)
2 garlic cloves, minced
1 onion, peeled and sliced into thin rounds
1 red or yellow bell pepper, cored and sliced into thin strips
1 cup fresh green beans or broccoli florets, trimmed and cut in half
2 tablespoons chopped scallions (optional, for topping)
1 teaspoon toasted sesame seeds (optional, for topping; see notes for toasting)

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Instructions

In a medium mixing bowl, combine the cubed salmon and 1/4 cup of the stir-fry sauce. Toss gently to coat. Cover the bowl and let the salmon marinate for at least 15 minutes at room temperature, or up to several hours in the refrigerator.
When you’re ready to cook the stir fry, heat the oil in a large skillet over medium heat.
Add the garlic and onion, and sauté for a few minutes.
Add the bell pepper and green beans or broccoli to the skillet, plus the remaining ¼ cup of the stir fry sauce. Stir and continue to sauté the vegetables for another 3-4 minutes, or until they have started to soften.
Transfer the sauteed vegetables to a serving plate and set aside. Add the salmon to the skillet, including the sauce. Cook for about 3 minutes and then flip the salmon pieces and cook for another 3 minutes.
Add the sauteed vegetables back to the skillet and stir gently to combine. Cook for an additional 2 minutes or so, until the salmon is cooked through and the vegetables are hot.
Turn off the heat and serve immediately, topped with the scallions and sesame seeds, if desired.

Notes

Salmon fillets usually weigh between 4-6 ounces each.
You can use whatever vegetables you like in this stir-fry. Feel free to swap out or add your favorites or whatever you have on hand. You’ll need about 3 cups of chopped vegetables for 4 servings. Other vegetables you can use include baby bok choy, cauliflower, carrots, zucchini, and mushrooms.
To toast the sesame seeds, put them in a dry skillet over low heat. Let them toast for 3-4 minutes, stirring occasionally to keep them from burning.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired
Diet: Gluten Free

Nutrition

Serving Size: 1/4 of recipe
Calories: 261
Sugar: 5.7 g
Sodium: 733.9 mg
Fat: 12.4 g
Saturated Fat: 2 g
Carbohydrates: 12.4 g
Fiber: 1.9 g
Protein: 27.8 g
Cholesterol: 57.9 mg