Salmon And Greens W Stir Fry Vegetables

About

Fresh salmon is seasoned lightly but with fragrant spices. The fresher your ginger, garlic, and lemon zest, the more flavorful the fish will taste. The salmon is paired with peppery arugula and a mix of chopped vegetables coated in sticky soy sauce and more garlic.

Ingredients

6 ounce salmon, red (sockeye), raw, alaska native
⅛ teaspoon salt
½ teaspoon ginger
1 ½ teaspoon garlic
2 teaspoon lemon peel or zest raw
1 teaspoon olive oil
4 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
1 ½ ounce green bell pepper
3 ounce green giant vegetables frozen bag plain cut beans by general mills
1 ½ teaspoon garlic, fresh
⅛ teaspoon onion powder
1 teaspoon, whole pieces sesame seeds
½ teaspoon lemon juice, fresh
1 tablespoon soy sauce
1 ounce arugula, raw

Instructions

Pat 2 salmon filets dry with a paper towel. Arrange the salt, ginger, garlic, and lemon zest over the salmon. Gently press it in so the spices adhere. You may choose to do this step early and let your salmon marinate in the refrigerator for 2+ hours, or you may continue on to Step 2 right away.
Drizzle the olive oil in a pan over medium-high heat and place in the salmon. Cook for just about 3 minutes per side, lowering the heat when you flip the salmon over. Your seasonings may turn crisp when cooked on the salmon, but adjust the heat as necessary to avoid burning the garlic to black.
Set the cooked salmon aside to rest, and return the empty pan to the stove. Combine sliced mushrooms and bell pepper with THAWED green beans in the pan. Season with the garlic, onion powder, and sesame seeds. Cook the veggies on high heat until everything has a glossy, golden brown seasoning to it – 6 minutes.
Stir in the lemon juice and soy sauce and let the steam infuse the veggies. Gently toss until the sauce caramelizes the vegetables and evaporates – just 1-2 minutes.
Arrange the arugula fresh on a large serving plate (or just ½ oz per serving plate per person). Transfer the stir fried vegetables onto the arugula while hot so they slightly wilt the arugula.
Top the serving plate off with the cooked salmon. At your discretion, you can serve with extra lemon juice or some sriracha.