Meatless Friday: Orange Stir-Fry with a Side of Salmon

Barb Szyszkiewicz changed up a Meatless Friday recipe by Karen Ullo to fit the ingredients she had on hand. Download our printable recipe card!

Two weeks ago, Karen Ullo shared a stir-fry recipe with a unique twist: orange sauce. I wanted to serve it that day, but I only had salmon on hand. There didn't seem any reason this sauce wouldn't work with fish as well as it did with shrimp, so we gave it a try. It was a big hit, and we definitely plan to try the shrimp version sometime soon. Here's my version of Karen's recipe, that fabulous orange sauce served over salmon.

Orange Stir-Fry with a Side of Salmon

Makes 4 servings 

Ingredients:

Juice and zest of 1 large orange 
½ cup low sodium soy sauce
½ cup chicken broth or stock
Ginger, pepper, and red pepper flakes to taste
1 TBL cornstarch
2 TBL water4 5-oz. salmon fillets
1/2 lb. wide rice noodles (fettuccine size)
Cooking oil
About 2 lbs. of whatever fresh vegetables you like; I used 1 onion, 1 red bell pepper, and about half a pound of baby carrots, cut in matchsticks
2 cloves garlic, minced
Sesame seeds to garnish 

Directions 

Preheat oven to 400°F. Prep all vegetables.

In a saucepan, combine orange juice, orange zest, soy sauce, stock or broth, and ginger, pepper, and red pepper flakes. Bring to a boil. Combine cornstarch and water, then add to the sauce. Cook until thick, then simmer. 

Cover a baking pan with foil (for easy cleanup) and brush cooking oil on the foil, then place the salmon on top of the foil and brush a little more oil on the top. Bake about 15 minutes or until done.

In a large wok or skillet, heat 1-2 tbs. cooking oil, then add the vegetables. Stir-fry until they begin to brown, about 10 minutes. Add garlic and stir-fry two minutes more.

Meanwhile, boil water for the noodles and cook them according to package directions. When noodles are done, drain and rinse them and toss into the wok with the vegetables, then stir in half the sauce.

Plate the noodles and vegetables, then add salmon fillets to the plate and add pour sauce on top of the fish. Garnish with sesame seeds.