A delightful stir fry featuring tender salmon and crisp snap peas in a savory teriyaki sauce.
Cut the salmon into bite-sized cubes.
Use a sharp knife to ensure clean cuts and avoid tearing the salmon.
In a mixing bowl, combine the teriyaki sauce, minced garlic, and grated ginger.
Mix well to ensure the flavors are evenly distributed.
Add the salmon cubes to the bowl and gently toss to coat. Let it marinate for 20 minutes in the refrigerator.
Cover the bowl with plastic wrap to keep the marinade fresh.
Heat the sesame oil in a nonstick frying pan over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the salmon cubes to the pan and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
Handle the salmon gently to keep the pieces intact.
In the same pan, add sliced onion and stir fry until softened, about 5 minutes.
Stir frequently to prevent burning and ensure even cooking.
Add the snap peas and stir fry for 3 minutes until bright green and tender-crisp.
Do not overcook the snap peas to maintain their crunch.
Return the salmon to the pan and pour any remaining marinade over the ingredients. Cook for 2-3 minutes until the sauce thickens.
Stir gently to coat the salmon and vegetables evenly with the sauce.
Serve the stir fry hot with your choice of rice or noodles.
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
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