Description
A quick and easy stir fry cod salad recipe with tender cod, crisp vegetables, and a tangy Asian inspired dressing. Perfect for a light lunch or dinner.
Ingredients
Scale
- 1 pound cod fillets, cut into 1 inch pieces
- 1 tablespoon olive oil or sesame oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup sliced green onions
- 3 tablespoons soy sauce (or tamari for gluten free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 5 ounces mixed greens (or your favorite salad greens)
- 1/4 cup toasted sesame seeds
Instructions
- Pat the cod pieces dry with paper towels.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes (if using). Set aside.
- Heat the olive oil or sesame oil in a large skillet or wok over medium high heat. Add the bell peppers, broccoli, and carrots. Stir fry for 35 minutes, until the vegetables are tender crisp.
- Add the minced garlic and grated ginger to the skillet. Stir fry for another 30 seconds, until fragrant. Be careful not to burn the garlic.
- Push the vegetables to one side of the skillet and add the cod pieces. Cook for 2 3 minutes per side, until the cod is cooked through and flakes easily with a fork.
- Pour the dressing over the cod and vegetables. Stir to combine and coat everything evenly.
- Divide the mixed greens among plates or bowls. Top with the stir fried cod and vegetables.
- Sprinkle with sliced green onions and toasted sesame seeds.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: cod, stir fry, salad, healthy, quick