Salmon and Fiddlehead Stir Fry
Delight your taste buds with this vibrant and savory Salmon and Fiddlehead Stir Fry, a fusion of rich flavors and unique textures that’s perfect for an impressive weeknight dinner or a special occasion. This recipe pairs tender, seared salmon cubes with the crisp earthiness of fiddlehead ferns, an elegant seasonal ingredient, all tossed in a luscious, umami-packed sauce made from soy sauce, hoisin, and sesame oil. With the zing of fresh ginger and garlic, and a sprinkle of sesame seeds for a nutty finish, this stir fry is both wholesome and full of character. Serve over steamed rice or noodles to soak up every drop of the flavorful sauce, and enjoy a meal that’s as quick as it is satisfying—ready in just 30 minutes! Perfect for seafood lovers and adventurous cooks, this dish is a must-try addition to your dinner rotation.
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Recipe Information
Ingredients
- 450 grams salmon fillet
- 200 grams fiddlehead ferns
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 2 stalks green onions
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Rinse and clean the fiddlehead ferns thoroughly to remove any dirt. Trim the ends if needed and blanch them in boiling water for 1 to 2 minutes. Immediately transfer to an ice bath to stop the cooking process, then drain and set aside.
Cut the salmon fillet into bite-sized cubes. Pat dry with a paper towel and season with 0.25 teaspoon of salt and 0.25 teaspoon of black pepper.
In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, cornstarch, and water to make the stir fry sauce. Set aside.
Mince the garlic, grate the fresh ginger, and thinly slice the green onions. Separate the white and green parts of the onions.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
Carefully place the salmon pieces in the skillet and sear for 1 to 2 minutes on each side, until golden but not fully cooked through. Remove the salmon and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Toss in the garlic, ginger, and the white parts of the green onions. Stir fry for 30 seconds until fragrant.
Add the blanched fiddlehead ferns to the skillet and cook for 2 to 3 minutes, stirring frequently.
Return the salmon to the skillet and pour in the stir fry sauce. Gently toss everything together to coat evenly. Let the sauce thicken slightly while cooking for another 2 to 3 minutes, until the salmon is fully cooked and the fiddleheads are tender.
Sprinkle the dish with the green parts of the green onions and sesame seeds before serving. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 54.7 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 9.9 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 61.7 mcg | 308% | |
| Calcium | 185 mg | 14% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3137 mg | 67% | |
*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.
