Thai-Style Salmon Stir-Fry

Ingredients

FOR THE SALMON

FOR THE STIR-FRY

FOR SERVING

FOR THE SAUCE

Steps

1. Step 1

   Cook jasmine rice according to package instructions. Typically, this involves combining the rice with 1¾ cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the rice is fluffy.

   • 1 cupjasmine rice

2. Step 2

   While the rice cooks, heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced bell peppers and cook, stirring occasionally, until they begin to soften, about 3-4 minutes.

   • 1 tbspvegetable oil
   • 2bell pepper

3. Step 3

   Add snap peas to the skillet and continue to cook for another 2-3 minutes, until the vegetables are tender-crisp.

   • 1 cupsnap peas

4. Step 4

   Add Thai red curry paste to the skillet and cook, stirring constantly, for 1 minute until fragrant.

   • 2 tbspThai red curry paste

5. Step 5

   Pour in coconut milk, fish sauce, lime juice, and brown sugar. Stir to combine and bring the mixture to a simmer.

   • 1 cupcoconut milk
   • 1 tbspfish sauce
   • 2 tbsplime juice
   • 1 tspbrown sugar

6. Step 6

   Add salmon fillets to the skillet, skin side up if they have skin. Cook for 3-4 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is cooked through.

   • 4 filletssalmon fillets

7. Step 7

   Serve the salmon and vegetable mixture over the cooked jasmine rice. Garnish with fresh cilantro or basil leaves, if desired.

   • 4 filletssalmon fillets
   • 1 cupjasmine rice