Deliciously easy, this recipe features seared fresh salmon, colorful crisp-tender veggies in an easy homemade honey garlic sauce.
Course Main Course
Keyword honey garlic salmon
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Buy This Cook That
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
1/4cupwaterplus 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.