1poundsalmon filetskinless, cut into bite-sized cubes
1yellow bell pepperseeded, sliced
1orange bell pepperseeded, sliced
1onionlarge, peeled, cut into bite-sized wedges
2tablespoonsextra virgin olive oil
¼cupwaterplus 1 tablespoon
First, prepare the salmon. Start with a fresh, boneless, skinless filet. Cut it into bite-sized cubes. (Around an inch.) Sprinkle with a pinch of salt and pepper.
Next, prepare the vegetables. The peppers should be seeded and sliced, then halved. Peel the onion and cut into bite-sided wedges. Peel and mince the garlic cloves.
In a wok or large skillet, heat the oil over medium high to high heat. When the oil starts to shimmer, add the salmon to the wok. Cook for 3 – 5 minutes, shaking the wok and flipping the salmon GENTLY to cook on all sides. Transfer the salmon to a bowl, cover with foil, and keep warm.
Then in the same wok, add the bell peppers and onions. Cook and stir quickly for about 7 minutes or until crisp-tender.
Stir in the garlic and cook until you can smell the garlic, about 1 minute.
Carefully add the water soy sauce, honey, and ginger to the vegetables. Reduce heat to a simmer, and stir to combine.
In a small bowl, stir together the cornstarch and 1 tablespoon of cold water. Pour this mixture into the wok and stir well.
Increase heat to a low boil and cook for a minute or two until the sauce has thickened.
Return the salmon to the pan, toss to coat well.
Remove from heat and serve immediately. Garnish with sesame seeds if desired.