This recipe was CLEAN and DELICIOUS! We’ve been trying to find another way to have salmon for dinner, and we’ve finally found a recipe winner! Yum yum yum! My husband, Matt, and I loved it. My daughter, Kenz, thought the salmon was yummy, but isn’t a fan of green beans in general, so the green beans never made it to her tummy.
I found the recipe HERE. Also, we made a few of our own changes (which I think made it even better)… we used thawed Costco Atlantic Salmon fillets (skinless & boneless), instead of using soy sauce, we used Tamari, and we diced the mushrooms instead of slicing them (my husband has a mushroom texture problem). Give it a try and let me know what you think! 🙂
1.5 lbs salmon salmon fillet, cut into 1″ cubes (We used 2 Costco salmon fillets)
3 tbsp Tamari or regular soy sauce, divided
11 oz green beans, trimmed & cut into 1″ pieces
2 cups mushrooms, sliced (we diced)
1 tbsp garlic, crushed & divided
1 tbsp ginger, minced & divided
2 tsp sesame oil, divided
Juice from 1/2 of a lemon
1/4 cup green onion, chopped
1/2 tbsp sesame seeds
In a medium mixing bowl, combine salmon with 2 tbsp soy sauce and let marinate while you are getting other ingredients ready. Preheat large deep skillet or a non-stick wok on low – medium heat and add 1 tsp sesame oil. Add salmon, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 8 – 10 minutes or until fish is cooked through, stirring occasionally. Transfer to a medium bowl and set aside. Increase heat to medium – high and add remaining sesame oil to the skillet. Add green beans, mushrooms, 1 tbsp soy sauce, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 5 minutes, stirring occasionally. For softer vegetables cook a but longer. Return salmon to the skillet, squeeze lemon over, top with green onions and sesame seeds. Stir gently, remove from heat and serve hot.