This recipe perfectly fuses succulent shellfish, colorful vegetables, and ripe avocado with fragrant notes of ginger, garlic, and sesame oil.

It’s just the kind of dish we like at The Wine Chef—tasty and a breeze to make!

Choose a zesty white wine with noticeable acidity and bright citrus notes, like Albariño, Sauvignon Blanc, or Pinot Grigio to accompany this dish.

Ingredients

Serves 2

3 tablespoons of soy sauce

2 tablespoons of honey or brown sugar

1 tablespoon of rice vinegar

1 teaspoon of cornstarch mixed with 2 teaspoons of water

4 teaspoons sunflower oil

4 teaspoons sesame oil

1 small onion, thinly sliced

2 bell peppers (red, yellow, or green), core with seeds and membranes removed, then thinly sliced

2 cloves of garlic, peeled and minced

1-inch piece of fresh ginger, peeled and minced

1/2 pound of large shrimp, peeled and deveined

3/4 pound salmon, cut into 2-inch chunks

2 ripe avocados, peeled and diced

1/3 cup cashews or peanuts, chopped

Salt and pepper, to taste

Optional garnishes: chopped green onions, sesame seeds, and lime wedges

Instructions

1) In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, and cornstarch mixture. Set aside.

2) Heat 2 teaspoons sunflower oil and 2 teaspoons sesame oil in a large skillet or wok over medium-high heat. Add the sliced onion and bell pepper to the skillet. Stir-fry over medium heat for about 10 minutes until they soften and begin to brown. Add the minced garlic and ginger to the hot oil and stir-fry for about 1 minute. Remove vegetable mixture from the skillet and set aside.

3) Return skillet to heat and add remaining 2 teaspoons sunflower oil and 2 teaspoons sesame oil. Add shrimp and salmon and cook 2 minutes on each side, until shrimp turns pink and opaque and salmon is just barely cooked through.

4) Return onion and bell pepper to skillet with shrimp. Pour sauce over the shrimp, onion, and bell pepper mixture Stir well and cook for an additional 2 minutes or until sauce thickens and coats the ingredients.

5) Gently fold in diced avocado and cashews or peanuts and cook for another 30 seconds, just until the avocado is heated through. Taste and season with salt and pepper if needed. Serve hot in bowls, garnished with chopped green onions, sesame seeds, and lime wedges if desired.