Salmon Stir Fry
Looking for a new way to get those healthy fats? Try this quick and easy salmon stir fry. It is loaded with vitamins and minerals from non-starchy vegetables, healthy fats from fish, and tons of delicious taste. Try switching out these for any of your other favorite non-starchy veggies such as zucchini and broccoli! If you would like, you can also serve with a complex grain such as quinoa to boost protein!
Interested in learning about how to eat more healthy fats? Check out this article!
Makes 4 servings
Serving size is 1 salmon filet plus 1/2 cup cooked vegetables
- 4, 4 oz salmon filets (I used frozen and thawed right before cooking)
- 2 large carrots, sliced
- 1 red pepper, diced
- 1 bag of frozen spinach
- 2 tsp fresh ginger
- ¼ cup low sodium soy sauce
- 1 tsp curry powder
- Place thawed salmon in pan and sprinkle a small amount of soy sauce over each filet.
- Cook on medium-high heat, flipping to both sides often to be sure fish is cooked through. Salmon is done when it reaches 145° F or looks or no longer looks clear.
- Remove salmon to another plate.
- In same pan add carrots, peppers and spinach.
- Sprinkle with half of the soy sauce and add curry powder and ginger.
- Cook for 2-3 minutes or until carrots are slightly softened and spinach is no longer frozen.
- Add salmon back into pan.
- Pour rest of soy sauce on top and combine.
- Serve warm and enjoy!
- calories: 220
- carbohydrates: 9g
- fat: 6g
- fiber: 3.25g
- protein: 29g
- sugar: 1g
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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