Red Meat Allergy Friendly Lemongrass Coconut Salmon Stir-Fry with Lime
Total time35 min
Prep time20 min
Cook time15 min
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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
- 2 cups snap peas, strings removed
- 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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