Fructose Free Lemongrass Coconut Salmon Stir-Fry with Lime
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Learn more →Ingredients
4 servings
For the salmon
- 1 ½ lb salmon fillet, skin removed, cut into 1 ½-inch pieces
- 1 tbsp fish sauce
- 1 tsp lime zest (from about 1 lime)
- ¼ tsp white pepper
For the sauce
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced (about 3 tbsp)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp coconut sugar
- 1 tsp fresh ginger, finely grated
- 1 tsp sambal oelek or chili garlic sauce
For the stir-fry
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups snap peas, strings removed
Ingredient noteSugar snap peas are lower in fructose than their name suggests, and the portion used here is modest, so it is likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 3 scallions, white and light green parts only, cut into 1-inch pieces
- 2 cloves garlic, minced
For serving
- cooked jasmine rice, for serving
- lime wedges, for serving
- fresh cilantro leaves, for serving (optional)
- thinly sliced red chili, for serving (optional)
Instructions
- 1
In a small bowl, combine the salmon pieces with 1 tbsp fish sauce, lime zest, and white pepper. Toss gently to coat and set aside while you prepare the remaining ingredients.
- 2
In a separate small bowl, whisk together the minced lemongrass, coconut milk, 2 tbsp fish sauce, lime juice, coconut sugar, grated ginger, and sambal oelek until combined. Set the sauce aside.
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