I just returned from a fabulous vacation in Costa Rica! If you haven’t been, I highly recommend it…it’s such a beautiful country and there’s so much to do there. We hiked to Paos Volcano, went zip lining, hiked to a number of water falls, relaxed in volcano powered hot springs and sauna, and went deep sea fishing. It was amazing!
As a pescatarian, it wasn’t too difficult to find suitable food choices as most of the restaurants we went to offered seafood and/or vegetarian dishes. Much to my chagrin, I didn’t find much salmon. In fact, I only found it on our first night there. There was plenty of Sea Bass, Tuna, and Snapper available. Oh and by the way, if you order Snapper, pretty much every restaurant serves it whole. The night I ordered it, I requested it without the head…sorry, I just can’t handle that. I guess the other people at my table didn’t know that it came whole and were not happy to see it looking back at them. Apparently, I wasn’t alone in that.
Anyway, despite the fact that Costa Rica was awesome, I was very excited to get home to cook some salmon! It’s the little things, right? Since we cleared out the fridge before we left, it was time to restock and buy salmon, among other things. I also grabbed some broccoli slaw, shallots, bell peppers, and much more! I had intended to include bell peppers in this dish, but somehow they stayed on the counter instead. I’m not sure what happened there, but it was good without them. I just did a quick little stir fry action on the veggies and pan seared the salmon for a quick, yummy meal!
Salmon Broccoli Slaw Stir Fry
Ingredients
- 1 Tbs olive oil
- 12 oz bag broccoli slaw
- 1 shallot chopped
- 8 oz mushrooms sliced
- 1-1.25 lbs salmon fillet
- 2 Tbs black pepper divided
- 2 Tbs garlic salt divided
Instructions
-
Heat a large pan to medium-high heat and place the salmon in it skin side down for about 7 minutes or until skin is crispy. Flip, season with 1 Tbs black pepper and 1 Tbs garlic salt and cook the other side for another 7 minutes or until salmon is fully cooked.
-
While the salmon is cooking, heat another large sauté pan and warm up the olive oil over medium-high heat.
-
Sauté the shallot for approximately 2-3 minutes.
-
Add broccoli slaw, mushrooms, 1 Tbs black pepper, 1 Tbs garlic salt, and sauté for another 8-12 minutes, depending on how cooked (or crunchy) you want your veggies.
-
Serve up the slaw and top with salmon.
Recipe Notes
This dish is flavorful and slightly spicy on it's own. It is also great with a Teriyaki sauce or Bulgogi sauce, if you prefer it to be saucy...add what you like!
Enjoy!
No Comments