photo: Salmon and Kale Stir-Fry

Salmon and Kale Stir-Fry

This salmon and kale stir-fry is som easy to make for busy weeknight meal. Just in a matter of a few minutes you can enjoy this delicious dish on your plate.

The recipe uses the combination of simple ingredients, but it’s the sweet and salty sauce that brings it to the top! It literally takes a couple of minutes to make it, and the secret is in the combination of ordinary ingredients - reduced sodium soy sauce, honey, garlic and some fresh ginger.

It’s a great way to use the vegetables you have available in your fridge. Of course, you can experiment and substitute any of the ingredients with something you already have. Don’t have salmon? Not a problem, you could easily use chicken, mushrooms, shrimp or tofu.

Note, that sauteing the kale leaves should not exceed 2-3 minutes, otherwise they may turn soggy. But if you wish you can saute for longer if you like a properly cooked texture.

We hope you will love this savory dish from the first bite!

25 min
4 servings


  • 1. Heat olive oil in a large saucepan over medium-high heat. Once the pan is hot, add salmon and fry for about 10 minutes, or until salmon is cooked through. Chop into bite-sized pieces and set aside.
  • 2. Wash and slice leek, carrots and scallions. Wash, trim and coarsely chop kale leaves. Heat the remaining tablespoon olive oil in the same saucepan over medium heat. Cook the leek and carrots for 5 minutes, or until just starting to soften. Add the kale and scallions and cook for 2-5 minutes, or until veggies are tender to your liking.
  • 3. While veggies are cooking, make the sauce by mixing soy sauce, honey, crushed garlic, lime juice and grated ginger.
  • 4. Stir in the saucepan chopped salmon and add the sauce. Cook for 1 minute, stirring, or until hot. Season with salt and pepper.
  • 5. Serve over a bed of brown rice or whole wheat spaghetti.
  • 6. Bon Appetit