Asian Veggie Stir-Fry with Salmon
Juicy salmon, crisp wok vegetables, ginger and a splash of soy sauce — a warm dinner that fills you up and eases you gently into sleep.
Nutrition per serving
Ingredients
- Salmon fillet (diced or flaked)150 g
- Vegetable mix (broccoli, pak choi, snap peas)150 g
- Sesame oil5 g
- Rice, cooked100 g
- Soy sauce1 tbsp
- Ginger (chopped)1 tsp
- Garlic clove1
How to make it
- Heat the sesame oil in a wok or pan.
- Add ginger and garlic, sauté for 30 seconds.
- Firmer vegetables first (broccoli, pak choi), 3–4 minutes.
- Add the salmon, 3–4 minutes until cooked through — salmon cooks fast.
- Snap peas at the end, 2 minutes.
- Add the rice and soy sauce, toss once.
My tip: Take a 10-minute walk after eating — it smooths out your blood sugar and you'll feel lighter.
Omega-3, vitamin D & ginger. Fatty sea fish like salmon is one of the best natural sources of anti-inflammatory omega-3 fatty acids and vitamin D. The ginger in the pan has solid evidence for easing nausea and sluggish digestion via serotonin receptors, and inhibits inflammatory messengers at the mechanistic level — the anti-inflammatory effect in humans is more modest than often claimed. Exactly the "food first" principle: food first, then supplement deliberately. More in the Supplement Compass →
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