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Sweet Chili Salmon Stir-Fry Recipe

A quick stir-fry combining salmon, crisp vegetables, and sweet chili sauce for a flavorful, balanced weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • Salmon fillets vegan swap: firm tofu: 2, 150g each
  • Broccoli florets: 1 cup
  • Red bell pepper sliced: 1 cup
  • Snap peas: ½ cup
  • Carrot julienned: ½ cup
  • Sweet chili sauce: 4 tbsp
  • Soy sauce: 2 tbsp
  • Olive oil: 2 tbsp
  • Garlic minced: 2 cloves
  • Ginger grated: 1 tsp
  • Sesame seeds: for garnish

Method
 

  1. Heat wok with olive oil over medium-high.
  2. Add garlic and ginger, sauté 30 seconds until fragrant.
  3. Add salmon cubes, sear 3 minutes each side.
  4. Toss in broccoli, bell pepper, carrot, and snap peas.
  5. Stir-fry 5 minutes until crisp-tender.
  6. Pour sweet chili sauce and soy sauce, stir to coat.
  7. Garnish with sesame seeds and serve hot.

Notes

Nutritional Values (per serving)

  • Calories: 430
  • Total Fat: 20g
  • Saturated Fat: 3g
  • Carbohydrates: 26g
  • Fiber: 6g
  • Protein: 35g

Vitamins and Minerals (per serving)

  • Vitamin A: 40%
  • Vitamin C: 55%
  • Vitamin D: 50%
  • Iron: 14%
  • Potassium: 30%

Additional Notes/Tips

  • Swap salmon for tofu or tempeh for a full vegan version.
  • Add a splash of lime juice for extra brightness.
  • Serve over rice or noodles for a complete meal.