Speedy Salmon Stir Fry
As a blogger, I feel it’s a responsibility to be honest on both my blog and instagram. Even if that means sharing the embarrassing stories, the not-so-good restaurants, the times when I’m an idiot, and to be clear when a post is in partnership with a brand…which this post is – full disclosure – in partnership with Maple Canada UK.After this trip, I have more than realised this isn’t the case for some bloggers if their recommendations are anything to go by.We went to a couple of restaurants based on blog suggestions that were….not good. I can only imagine the blogger that recommended Mr Chicken was starving (as were we), or had fussy children, or both.Luckily, most of the food we ate in Canada, particularly Nova Scotia, was fantastic. We loved the focus on fresh, local produce at many of the restaurants we ate at, not to mention the local wine we tasted near Wolfville. If you are ever in the area I highly recommend a trip to Benjamin Bridge and Luckett Vineyards.
Ingredients
- 2 salmon fillets (about 250g)
For the Marinade
- 50 ml Candian Maple Syrup
- 2 tbsp low sodium soy sauce
- 2 garlic cloves
- Small knob of ginger freshly grated
- 1 tbsp sesame oil
For Stir Fry
- 1/2 broccoli head roughly chopped into florets
- 1 red pepper finely sliced
- 1 yellow pepper finely sliced
- 100 grams sugar snap peas
- 2 spring onions/scallions
To Garnish
- 1 tsp sesame seeds
- 1 lime cut into wedges
To Serve
- Wholegrain Rice or Noodles
Instructions
- Cut the salmon into 2.5cm/ 1inch cubes and mix together with the maple syrup, soy sauce, garlic and ginger. Set aside. (You can do this ahead of the time and chill in the fridge while you run/prep the veg/go to work!)
- Heat half oil in a large non-stick skillet/frying pan over medium heat. Fry the vegetables until tender, about 10 mins (add a little water to the pan if veggies are sticking). Using a slotted spoon, remove veg from the pan and set aside.
- In the pan, heat remaining oil and fry the salmon (save the sauce) for 2-3 mins, turning gently and frying for another 2-3 mins. Add the sauce and veg to the pan and cover, cook for 2 mins until heated through.
- Garnish with sliced green onion and sesame seeds, and serve with brown rice or noodles.
Notes
Nova Scotia is known for its seafood, and I played roulette with a snow crab and won at The Periwinkle Cafe in Igonish. I’m allergic to lobster, which Nova Scotia is most famous for, but was able to enjoy Digby scallops and local chowder. (Tom kept repeating the Family Guy line about chowder, it wasn’t ideal!).
Maple syrup is a made from boiling down the sap from Maple trees in Canada, mostly in the Quebec region (on the bucket list for a Christmas visit!). It’s vegan and 100% natural, and it’s a source of potassium which makes it a great addition to fuel for runners. You can even use it as your main fuel source (I would add some salt flakes for sodium if you do plan on doing this).
This recipe is designed with speed in mind – something you can whip up after an evening run (bonus points if you leave the salmon to marinade while out on your run), and will provide protein, carbs and vitamins/minerals from the coloured veggies. We want to aim to have a combo of protein and carbs within 30 mins of finishing a run or workout and this one ticks all the boxes. You can easily double the recipe to feed more, or make extra for a packed lunch the following day!