Prep time: 20 minutes
Cook time: 15 minutes
A fresh and flavorful Asian-style dish that is as easy to make as it is colorful
- 2 Tbsp light teriyaki sauce
- ¼ C mirin (or sweet rice wine)
- 2 Tbsp rice vinegar
- 2 Tbsp scallions (green onions), rinsed and minced
- 1½ Tbsp ginger, minced (or 1 tsp ground)
- 12 oz salmon fillets, cut into 4 portions (3 oz each)
- 1 bag (12 oz) frozen vegetable stir-fry
- ½ Tbsp peanut oil or vegetable oil
- ½ Tbsp garlic, minced (about 1 clove)
- 1 Tbsp ginger, minced (or 1 tsp ground)
- 1 Tbsp scallions (green onions), rinsed and minced
- 1 Tbsp lite soy sauce
- Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
- Preheat oven to 350 ºF.
- Combine teriyaki sauce, mirin, rice vinegar, scallions and ginger. Mix well. Pour over salmon and marinate for 10 – 15 minutes.
- Remove salmon from the marinade and discard unused portion.
- Place salmon on a baking sheet and bake for 10 – 15 minutes or until fish flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).
- Meanwhile, heat oil in a large wok or sauté pan. Add garlic, ginger, scallions and cook gently but do not brown, about 30 seconds to 1 minute.
- Add vegetables and continue to stir fry for 2 – 3 minutes or until heated through. Add soy sauce.
- Serve one piece of salmon with 1 cup of vegetables.
Tip: Try serving with steamed rice or Asian-style noodles (soba or udon).
Yield: 4 servings
Serving size: 3 oz salmon, 1 C vegetables
Each serving provides: calories 253, total fat 11g, saturated fat 2g, cholesterol 50mg, sodium 202 mg, total fiber 3g, protein 21g, carbohydrates 16g, potassium 584mg