Skip to main content


Salmon and Edamame Stir-Fry
1 ( 8 oz.) bag shelled edamame, frozen
1 tablespoon dry sherry
1 tablespoon siracha chili sauce (found in the International aisle)
2 tablespoons Fresh lemon juice
2 teaspoons Grated fresh ginger
2 teaspoons cornstarch
2 teaspoons toasted sesame oil
1/4 teaspoon ground white pepper (optional)
2 tablespoons grapeseed oil or peanut oil, divided
1 lb Salmon fillets, skin removed, cut into 1-inch pieces
1 each green bell pepper, cut into 1-inch pieces
4 each Scallions, thinly sliced
1 ( 5 oz.) pkg sliced Shiitake mushrooms, fresh
1/3 cup reduced-sodium vegetable broth
1 tablespoon sesame seeds
+ Add to Shopping List
Salmon and Edamame Stir-Fry

Salmon and Edamame Stir-Fry

Salmon and Edamame Stir-Fry
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:12 minutes
1. Cook edamame according to package directions. Drain and set aside. In a medium bowl, whisk together sherry, Sriracha, lemon juice, ginger, cornstarch, sesame oil, and white pepper if using; set aside.
2. Heat a wok or skillet over medium-high heat. Add 1 tablespoon of the grapeseed or peanut oil, swirl to coat, then add salmon.turn opaque, about 1 to 2 minutes. Cook, stirring, just until salmon begins to
3. Transfer salmon to a plate. Add remaining 1 tablespoon oil to wok and swirl to coat. Add pepper and cook for 1 minute, then add scallions and mushrooms and cook 4 to 5 minutes, stirring frequently. Return salmon to the wok along with the edamame, Sriracha mixture, and broth; heat until everything is warmed through, about 1 to 2 minutes. Transfer to individual plates and garnish with sesame seeds.
Source: Hannaford fresh Magazine, May - June 2012