At its core, stir fry is supposed to be comprised of whatever you have in the house. Just put a bunch of veggies in some cooked quinoa and call it a side.
Inspiration: Simply Recipes
Ingredients
3 tbsp white miso
2 tbsp sake
2 tbsp sugar (less or more to taste)
2 tsp soy sauce
4 (6-oz) skinless salmon fillets
Shichimi togarashi, to taste
Preparation
Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste.
Marinate the salmon: Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce.
Cover the container and marinate for at least 30 minutes, and up to overnight.
Broil the salmon: Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish.
Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6-10 minutes, depending on how thick the fillets are and how hot your broiler is.
Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts to char and the cooking isn't yet finished, place the fish on a lower rack in the oven. Serve with vegetable stir-fry.
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