Sweet and Tangy Wild Salmon with Onion and Tomatoes Recipe

Sweet and Tangy Wild Salmon with Onion and Tomatoes Recipe

  • 2 1/2 teaspoons toasted sesame oil
  • 1 medium red onion, halved and thinly sliced
  • 1/2 teaspoon chile paste with garlic
  • 4 plum tomatoes, cored and chopped
  • 3 tablespoons packed brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 3 cups mung bean sprouts
  • 1 pound boneless, skinless wild salmon, cut into bite-size cubes
  • 1 tablespoon finely chopped fresh ginger
  • 1/4 cup chopped fresh cilantro
  1. Heat oil in wok or large nonstick skillet over high heat. Add onion and chile paste. Stir-fry 2 minutes to brown onion. Stir in tomatoes, sugar, soy sauce, and vinegar. Cook 3 minutes, stirring occasionally.
  2. Add sprouts, salmon, and ginger. Cook, stirring often (but gently to avoid breaking salmon), 3 minutes or until slightly pink in the center. Sprinkle with cilantro.
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