Pineapple Ginger Salmon Stir-Fry
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $27.50
- Nutrition
- 570 cal · 39g protein
- high-protein
- skillet
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain rice
Pineapple Ginger Salmon Stir-Fry is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $28 in groceries. You'll need 2 pans + 1 bowl, and the 14 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Carbon-steel wokDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb salmon fillet
- 1½ cups jasmine rice
- 2 count broccoli crowns
- 2 cups fresh pineapple chunks
- 1 bunch green onions
- 2 tbsp fresh ginger
- 2 cloves garlic
- ⅓ cup soy sauce
- 2 tbsp honey
- ¼ cup rice vinegar
- 1 tbsp cornstarch
- 2 tbsp coconut oil
- ¾ tsp salt
- ¼ tsp black pepper
Steps
- Rinse the dry jasmine rice, combine with 2 1/4 cups water and a pinch of salt in a pot, bring to a boil, then cover and simmer on low 15 minutes. Turn off the heat and leave covered.
- Cut the salmon into 1 1/2-inch cubes and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cut the broccoli into florets, grate the ginger, mince the garlic, and slice the green onions.
- Whisk the soy sauce, honey, rice vinegar, ginger, garlic, cornstarch, and 1/4 cup water in a small bowl for the sauce.
- Heat 1 tablespoon coconut oil in a large skillet or wok over medium-high. Add the broccoli with 2 tablespoons water, cover, and steam-fry 4 minutes until bright green and crisp-tender. Push to the side of the pan.
- Add the remaining oil and the salmon in a single layer. Cook 2 minutes per side without stirring much so the cubes brown and hold together, about 6 minutes total, until opaque and flaking (145°F).
- Add the pineapple and pour the sauce over everything. Simmer 1 to 2 minutes, turning gently, until the sauce thickens and coats the salmon. Serve over the rice, topped with green onions.
- Picky eater tip: set aside plain rice and plain salmon cubes and broccoli before adding the sauce.
- Make ahead: cut the salmon and broccoli and whisk the sauce up to a day ahead, then store covered in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 39 g
- Carbohydrates
- 62 g
- Fiber
- 3 g
- Sugar
- 18 g
- Fat
- 14 g
- Saturated fat
- 6 g
- Sodium
- 1,210 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop