INGREDIENTS:
- 1.5 lbs salmon fillet, cut into 1" cubes
- 3 tbsp soy sauce, divided
- 11 oz green beans, trimmed & cut into 1" pieces
- 2 cups mushrooms, sliced
- 1 tbsp garlic, crushed & divided
- 1 tbsp ginger, minced & divided
- 2 tsp sesame oil, divided
- 1/2 lemon, juice of
- 1/4 cup green onion, chopped
- 1/2 tbsp sesame seeds
INSTRUCTIONS:
- In a medium mixing bowl, combine salmon with 2 tbsp soy sauce and let marinate while you are getting other ingredients ready.
- Preheat large deep skillet or a non-stick wok on low - medium heat and add 1 tsp sesame oil. Add salmon, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 8 - 10 minutes or until fish is cooked through, stirring occasionally. Transfer to a medium bowl and set aside.
- Increase heat to medium - high and add remaining sesame oil to the skillet. Add green beans, mushrooms, 1 tbsp soy sauce, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 5 minutes, stirring occasionally. I like vegetables to be crispy, so cook a bit longer if you like them softer. Return salmon to the skillet, squeeze lemon over, top with green onions and sesame seeds. Stir gently, remove from heat and serve hot.
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