Cookwith

Name: Foxborough Wok-Hei Salmon & Summer Veggie Stir-Fry
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 skinless salmon fillets (5 oz each); 2 tbsp cornstarch (gluten-free); 2 tbsp dry sherry or rice wine; 3 tbsp neutral oil (e.g. avocado or grapeseed); 1 red bell pepper, sliced thin; 1 yellow squash, sliced into half-moons; 1 small red onion, sliced; 1 cup snap peas, trimmed; 4 cloves garlic, minced; 1-inch piece ginger, minced; 2 tbsp gluten-free tamari or coconut aminos; 1 tbsp rice vinegar; 1 tbsp honey or agave (optional, for touch of sweetness); 1 tsp toasted sesame oil; 1/4 cup green onions, sliced; 1 tbsp sesame seeds (optional); Kosher salt & black pepper, to taste

Foxborough Wok-Hei Salmon & Summer Veggie Stir-Fry

CrushedLemon1034

Inspired by the viral intrigue of Foxborough, this summer wok-hei stir-fry brings drama and flair to the dinner table. Salmon is velveted for ultimate tenderness, then seared over high heat for a hint of smoky char, reminiscent of a live show’s pulse. Crisp summer vegetables—snap peas, bell pepper, and squash—tumble together in a sizzling wok, capturing the excitement of a crowd. A savory-sweet tamari sauce ties it all together, finishing with a nutty whisper of sesame oil. It’s a dish that commands attention and delivers a showstopping, allergen-friendly meal—no awkward moments here, just pure delicious harmony.

Ingredients

Instructions

Pat salmon fillets dry and cut into 2-inch chunks. In a bowl, toss with cornstarch, 1 tbsp dry sherry, and a pinch of salt. Set aside to velvet for 10 minutes.
Heat a wok or large skillet over high heat until smoking. Add 1.5 tbsp oil, swirl to coat.
Add salmon in a single layer (work in batches if needed). Sear undisturbed 1 minute, then stir-fry just until lightly golden but not fully cooked, 1-2 mins. Remove to a plate.
Add remaining oil to wok. Add garlic, ginger, and red onion. Stir-fry 30 seconds until fragrant.
Add bell pepper, squash, and snap peas. Stir-fry with constant tossing and scooping motion, 2-3 minutes, until just crisp-tender.
Return salmon to wok. Add tamari, rice vinegar, remaining sherry, honey/agave (if using), and a few grinds black pepper. Toss gently to coat and finish cooking salmon, 1-2 minutes.
Remove from heat, drizzle with toasted sesame oil. Taste and adjust seasoning if needed.
Sprinkle with green onions and sesame seeds. Serve immediately with steamed rice or gluten-free noodles if desired.