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We’ve combined the flavours of a classic Chinese dish with a lean healthy protein that is so delicious and creative everyone will enjoy! Oven roasted salmon tossed in a sweet, spicy and sticky kung pao sauce serving you a healthy twist on Chinese takeout right at home ready in 20 minutes!

We’re using pantry staple ingredients for the sauce that comes pretty close to your favorite kung pao chicken Chinese takeout. This is a great alternative to chicken when your trying to introduce more fish into your diet. A lot of alternative recipes out there use cauliflower instead of chicken which you can also do; however if you’re tired of always using cauliflower as your substitute especially if your vegetarian and maybe your more of a flexitarian well salmon covered in kung pao sauce taste darn good to me! It’s similar to cooking teriyaki salmon so if you love that than you’ll definitely love this recipe!

To make the salmon simple fillet your salmon into 4-5 pieces depending on how big your salmon is. Rub olive oil all over and season with salt and pepper. Bake the salmon on a baking tray in the oven until its done. Its as simple as that.

While the salmon bakes start your kung pao sauce. We cooked the sauce on the stovetop in a oven safe skillet because you’re going to broil the salmon in the sauce just before serving so keep that in mind when you’re choosing your cookware. To the skillet you want to add soy sauce, rice vinegar, lots of green onion, garlic, ginger, hoisin sauce, sugar, sesame oil and spices. To finish the dish, place your salmon fillets in the sauce, garnish with chopped peanuts and cook on broil for 2 minutes until the salmon starts to caramelize.

We served this dish over delicious lemon herb orzo, steamed rice and veggies also work well with this delicious salmon. Don’t forget to drizzle the sauce all over the salmon YUM!

We really hope you enjoyed this fun twist on a classic dish!

@thecommunalfeast

KUNG PAO SALMON
Yield: 4

KUNG PAO SALMON

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

We’ve combined the flavours of a classic Chinese dish with a lean healthy protein that is so delicious and creative everyone will enjoy! Oven roasted salmon tossed in a sweet, spicy and sticky kung pao sauce serving you a healthy twist on Chinese takeout right at home ready in 20 minutes!

Ingredients

  • 1 large piece of salmon cut into fillets
  • Salt + pepper
  • Olive oil
  • 1/3 cup low sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame or peanut oil
  • 4 cloves garlic, minced or grated
  • 1 tablespoon of cornstarch
  • 1 inch fresh ginger, grated
  • 4 green onions, chopped, plus more for serving
  • 1/2 teaspoon crushed red pepper flakes, more or less to taste
  • 1/4 cup peanuts, chopped, plus more for serving
  • Cooked orzo with pepper and lemon zest or steamed rice for serving

Instructions

    1. Preheat the oven to 375. Line a baking sheet with foil or parchment.

    2. Rub the salmon fillets with olive oil and season with salt and pepper. Bake in the oven for 13-15 minutes.

    3. Meanwhile, make the sauce. In a bowl, combine the soy sauce, hoisin sauce, maple syrup, vinegar, crushed red pepper flakes, ½ tablespoon of pepper. Add 1/4 cup water and whisk in 1 tablespoon of cornstarch until the sauce is smooth.

    4. To an oven safe skillet, heat the oil in a large skillet over medium heat. Add the garlic, ginger, and green onions, cook for 2 minutes or until fragrant. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 5 minutes. Once the salmon is done add it to the sauce and cook for another 2 minutes. Set the oven to broil, stir in the peanuts and broil for 2-3 minutes until the top of the salmon starts to caramelize.

    5. Serve the salmon and sauce over bowls of orzo or rice. Top with additional peanuts and green onions. Enjoy!



KUNG PAO SALMON

Quick & Easy

April 24, 2020

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