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Salmon & Vegetable Stir-Fry


1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

1 1/2 pounds (3/4-inch thick) fresh or frozen salmon fillets, skin removed, cut into 3/4-inch pieces

1 teaspoon finely chopped fresh gingerroot  

2 small (1 cup) carrots, cut into julienne strips

1 small (1 cup) jicama, cut into julienne strips

1/2 pound (3 cups) fresh snow peas, tips and strings removed, cut in half diagonally

2 teaspoons finely chopped fresh garlic

3 tablespoons herb & garlic cooking sauce

2 tablespoons soy sauce

1/2 cup thinly sliced green onions

Coarse ground pepper


Hot cooked jasmine or white rice

Lemon wedges

 *Substitute 1/4 teaspoon ground ginger.

How to make

  1. STEP 1

    Melt 1 1/2 teaspoons Butter with Olive Oil & Sea Salt in wok or deep 12-inch skillet until sizzling; add salmon and gingerroot. Cook over medium-high heat, stirring constantly, 4-5 minutes or until salmon flakes with a fork. Remove from wok; set aside.

  2. STEP 2

    Melt remaining Butter with Olive Oil & Sea Salt in same wok until sizzling; add carrots and jicama. Cook over medium-high heat, stirring constantly, 2 minutes. Add snow peas and garlic. Continue cooking, stirring constantly, 1-2 minutes or until vegetables are crisply tender.

  3. STEP 3

    Add cooking sauce and soy sauce; continue cooking, stirring occasionally, 1 minute. Add cooked salmon and green onions. Continue cooking, stirring gently, 1-2 minutes or until heated through. Season to taste with pepper.

  4. STEP 4

    Spoon salmon mixture over hot cooked rice. Garnish with lemon wedges.

Tip #1

To speed preparation, use the food processor to chop gingerroot and to cut carrots and jicama into thin julienne or matchstick-like strips.

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