Low Sodium Savory Seafood Stir-Fry
Dive into a healthy and flavor-packed feast with this Low Sodium Savory Seafood Stir-Fry! Brimming with tender shrimp, succulent scallops, and omega-rich salmon, this dish is complemented by a vibrant medley of fresh vegetables including broccoli, snow peas, and julienned carrots. A light yet tangy sauce made from low sodium soy sauce, rice vinegar, and sesame oil ties everything together, delivering the perfect balance of flavors without compromising on health. With its quick prep and cook time of just 35 minutes, this stir-fry is an ideal low sodium dinner option for busy weeknights. Serve it piping hot, garnished with green onions and toasted sesame seeds for a delightful crunch. Perfect for seafood lovers and those seeking nutritious, low sodium recipes!
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Recipe Information
Ingredients
- 12 oz Shrimp, peeled and deveined
- 8 oz Sea scallops
- 8 oz Salmon fillet, cut into 1-inch cubes
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1 Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 cup Snow peas
- 1 Carrot, julienned
- 3 tbsp Low sodium soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 2 tsp Cornstarch
- 1 tbsp Water
- 0.5 tsp Black pepper, ground
- 2 Green onions, sliced for garnish
- 1 tbsp Sesame seeds, toasted for garnish
Instructions
Start by preparing the seafood: pat dry the shrimp, scallops, and salmon pieces with paper towels. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.
Add the shrimp, scallops, and salmon to the skillet, cooking for 3-4 minutes until the seafood is just cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the sliced red bell pepper, broccoli florets, snow peas, and julienned carrot. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender.
In a small bowl, mix together the low sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water until the cornstarch is completely dissolved.
Return the seafood to the skillet along with the sauce mixture.
Stir everything together gently, cooking for an additional 2-3 minutes or until the sauce thickens slightly.
Season with ground black pepper and adjust the seasoning to taste if needed, considering the low sodium requirement.
Serve the stir-fry hot, garnished with sliced green onions and toasted sesame seeds.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 15.1 g | ||
| Protein | 191.7 g | 383% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 463 mg | 36% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3467 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
