Japanese Salmon Stir Fry

I make this dish a lot for people on FODMAP or IBS diets as it is easily digestible and packed with vitamins. Don’t be overwhelmed by the amount of ingredients, as most Asian dishes tend to have a lot of “parts”. It is quite easy to make, and you can substitute any of the vegetables if you have a seasonal favorite or simply an intolerance.

Serves 2.

web pick japanese salmon stir fry

2 Salmon Fillets/ no skin

1 red bell pepper sliced long ways

2 cups bean sprouts

6-8 baby corn sliced in half (leave out if on FODMAP diet)

1 small can water chestnuts, drained

1 corgette, sliced at a diagonal

2 carrots, shredded

6 spring onions, sliced all the way to the top and separate green from white

1 cup dried arame seaweed (soaked and rinsed in hot water 5 minutes)

10 fresh shitake mushrooms, stems removed

4-5 baby corgette sliced diagonal (or one large)

5 cloves grated garlic (leave out if FODMAP and finish dish with Garlic Oil)

3” stick of ginger, peeled and cut into small sticks

1 red chilli, seeds and pith removed

1 cup finely diced chives

2 tbsp tamari

2 tbsp rice wine vinegar

2 tbsp sake

1 tbsp rice syrup/coconut nectar

2 tbsp mirin

2 tbsp black sesame seeds

2 tbsp coconut oil

2 tbsp sesame oil to finish

2 limes

Baby Coriander to finish (regular coriander is also fine)



2 tbsp grated squeezed ginger (discard the fiber after squeezing)

4 tbsp tamari

2 tbsp sesame oil

2 grated cloves of garlic

1 tbsp mirin

2 limes squeezed



Heat oven to 200 degrees. Place a baking sheet with foil and lay out your mushrooms. Sprinkle generously with rapeseed oil and sprinkle with a good amount of sea salt. You can also optionally sprinkle with Japanese chilli powder or Japanese rice seasoning found on specialty markets. Roast in the oven about 15 minutes or until crispy. Meanwhile, prepare your stir fry.

Cut salmon into bite size pieces and then marinate in a zip lock bag for a minimum of 30 minutes (1 hour is perfect, but it is ok if not).  Chop vegetables and prepare garlic and ginger. Heat the large wok until very hot and add the coconut oil. Let it melt and add your green onions, keeping the tops to finish. Sauté two or three minutes and then add your ginger. Sauté 2 minutes then add your garlic and chilli. Reduce heat slightly. Add your vegetables, but keep the carrot and bean sprouts until the end. Sauté for about three to four minutes and then add your mirin, rice syrup, tamari, sake, and rice wine vinegar. Sauté one minute, then add your salmon. Mix well, and stir fry another 4 to 5 minutes, but this depends on how done you want your salmon. Add your carrots and bean sprouts. Finish with sesame seeds, chives, sesame oil, and green onion tops. Slice your cooled shitakes and sprinkly on top. Finally, squeeze the lime over the stir fry. Place your coriander on top.

I usually serve this with a seed grain, and I cook it in chicken broth instead of water. Millet, Quinoa, or Buckwheat are interesting and gluten free alternatives to white rice.




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