Start by getting your rice on! This recipe will take as long as the rice takes to cook. Next, mix all of your sauce ingredients and mix them in a bowl or measuring cup using a whisk. Set aside. Next, prep the rest of the vegetables and cut them into thin strips or smaller pieces to save time on cooking! Once that’s done, cube up the Wild BC Sockeye Salmon into 1” pieces and place them into a bowl. Coat with the grapeseed oil and add salt and pepper to the bowl. Mix well.

Place a non-stick pan on medium heat. You want the pan to be hot so you can sear the Sockeye pieces. Once the pan is hot, add the pieces of Salmon into the pan skin side down. Allow them to cook for 2 minutes and use a flipper to turn the Salmon on to the flesh side. Allow to cook for another 2 min and remove from the pan.

Clean your pan out quickly, and get it back on medium heat. Add your Oil to the pan and bring it to a hot temperature. Once it's hot, add all the vegetables into the pan and give it a good mix around or toss. Cook the vegetables for 5 minutes, tossing and mixing the pan to ensure all the vegetables are cooking. Once the 5 min is up, add your sauce to the pan and mix it well! Allow this to cook for a couple of minutes to let the sauce reduce and thicken.

Once the rice is cooked, remove from the heat and remove the vegetables from the heat. In the vegetable pan, add the cooked Sockeye Salmon Pieces to the vegetable pan and gently mix them to coat the Salmon in the sauce and heat the Salmon back up.

To serve, place rice on a plate and dish over the Salmon and Vegetable Stir Fry. Garnish with Green Onions, Sesame Seeds, and a squeeze of Sriracha.