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Sesame Salmon Stirfry

Serves 3-4

1 can
1 can
Ocean's Wild Sockeye Salmon (213 g), drained
60 ml 4 tbsp
Sesame oil
60 ml 1/4 cup
Chopped green onion
30 ml 2 tbsp
Chopped fresh ginger
125 ml 1/2 cup
Sliced celery
500 ml 2 cups
Shredded napa cabbage
250 ml
1 cup
Snap peas
125 ml 1/2 cup Pea shoots for garnish
30 ml 2 tbsp Sesame seeds for garnish
500 ml
2 cups White rice - cooked to directions on package


  1. Cook rice per directions on package. While rice is cooking prepare vegetable mixture. Drain and flake salmon. Set aside.
  2. In a large, non-stick skillet or wok, heat oil over medium heat; add onion and ginger, sauté until translucent, approx. for 3- 5 minutes.
  3. Add celery, snap peas and cabbage and stir fry until crisp-tender, about 2 minutes.
  4. Gently toss in flaked salmon and serve on rice.
  5. Garnish with fresh pea shoots and sesame seeds.

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