Monday, February 21, 2011

Lemon Salmon Stir-Fry

Hurray for quicky yummy meals!

Lemon Salmon Stir Fry

2 pieces salmon
3 ribs celery
2 large carrots (or more small ones)
2 onions
half bulb garlic
1 lemon
few shakes fish sauce
a couple tablespoons of lard

Chop all of your veggies while your pan is heating to medium-high. A wok is wonderful if you have it, but I just used my big cast iron skillet. Add some lard and stir-fry onions, then add carrots and garlic, then add celery. Keep the heat high and keep adding fat as needed. The veggies should be moving quickly around the pan to cook evenly. Once all are somewhat transparent (but still have a little bit of crunch,) set aside. 

If your fish was frozen, put in a bowl of warm (not hot!) water to defrost while everything else is cooking. Re-grease the pan, turn the heat to medium-low, and add the fish. Sprinkle with half of the lemon juice, several sprinkles paprika, and a little dill. Let the fish cook until just opaque. Salmon doesn’t like being overcooked. If you put a lid on, there should be no reason to flip. Mix rest of lemon and a couple swishes fish sauce to veggies, along with more fat as desired. Return veggies to pan if needed to warm, and serve over salmon. 
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