Salmon Stir-Fry
The main advantage of sautéing (stir-frying) the salmon, if you have some salmon leftovers cut up into strips, is quick cooking. The fish cooks evenly and rapidly, and allows infusing bits of salmon with sauces (e.g. soy, hoisin, or oyster), and aromatics such as ginger, garlic and scallions.
- Servings: 2 (a cup, or about 5 oz)