JJ Virgin’s Asian Salmon With Veggie Stir Fry

Yield: 3 servings
Calories: 416
Theme: Dinner
JJ Virgin's Asian Salmon With Veggie Stir Fry

Nutrition expert JJ Virgin's detoxifying recipe cooks three servings, making it the perfect dinner option if you're on the 3-Day Teatox. Simply refrigerate the leftovers and reheat each night. Pair this final meal of the day with a cup of valerian root tea a few hours before bed to promote healthy sleep. This meal and drink combo is not only delicious and satisfying but it will also prevent carb cravings and balance your mood.  

Ingredients

  • 3 wild caught salmon fillets (6 oz. each)
  • 2 tbsp sesame oil
  • 6 tbsp gluten-free soy sauce or coconut aminos
  • 1 tbsp lime juice
  • 3 1/2 tsp fresh ginger, peeled and grated
  • 2 1/2 tsp clove garlic, finely minced
  • 3/4 tsp ground black pepper
  • dash dried red pepper flakes (to taste)
  • 8 oz thinly sliced chard leaves (stalks removed) or baby spinach (about 4 cups packed)
  • 6-8 baby bella mushrooms, thinly sliced
  • 1 cup broccoli florets
  • 1/2 large red bell pepper, sliced into thin strips
  • 3 tbsp bone broth
  • 1 tbsp arrowroot powder or potato starch

Directions

To cook salmon:

 

1. Preheat oven to 425°F.

 

2. Brush the bottom of a glass baking dish with 1 tbsp sesame oil.

 

3. Place salmon fillets in dish about 2 inches apart.

 

4. Whisk together 3 tbsp soy sauce or coconut aminos, lime juice, 1 1/2  tsp grated ginger, 1/2 clove garlic minced, and 1/4 tsp ground pepper, and spoon evenly over the top of the salmon fillets.

 

5. Bake at 425F for 12-14 minutes, until fillets are cooked through and flake easily with a fork.

 

To make the stir fry:

 

1. Heat 1 Tbsp of sesame oil in large skillet or wok over medium-high heat.

 

2. Add 2 cloves garlic minced and 2 tsp grated ginger and cook until fragrant while stirring constantly 30-60 seconds.

 

3. Add all the vegetables and cook, stirring, until crisp-tender, about 5-6 minutes.

 

4. In a small bowl, whisk together bone broth, 3 tbsp soy sauce or coconut aminos, and 1/2 tsp black pepper.

 

5. Pour into veggies while stirring and cook 1-2 minutes more, until sauce is thickened and veggies are glazed.

 

6. Serve salmon and stir-fry over shirataki noodles or ½ cup brown rice if desired.