SALMON STIR-FRY

Salmon Stir-Fry image

Start with fresh or defrosted frozen salmon and your favorite frozen veggies, and this Asian-inspired stir fry will be ready in minutes.

Provided by By Sarah Caron

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 9

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Ingredients

4 cups cooked rice
2 tablespoons extra virgin olive oil
2 teaspoons sesame oil
4 cloves garlic, minced
1 teaspoon ground ginger
1 lb salmon filets, cut the salmon into 1-inch chunks
2 cups frozen vegetables (recommended: Cascadian Farms Chinese Style Stir-Fry Blend)
2 teaspoons seasoned rice vinegar
1/4 cup low-sodium soy sauce (plus extra for drizzling)

Steps:

Cook rice in water as directed on package to make 4 cups cooked rice.
Meanwhile, heat olive oil and sesame oil in a large skillet over medium heat.
Add the garlic and ginger to the skillet and heat, stirring constantly, for 1 minute. Add the salmon chunks and cook, stirring once for 2 to 3 minutes or until partially opaque. Cover the skillet and cook for another 2 to 3 minutes, until the salmon is opaque and flakes easy with fork.
Remove cover from skillet; stir in the frozen vegetables. Add the vinegar and soy sauce; stir well. Cook for 2 to 3 minutes longeror until sauce is slightly reduced.
Serve immediately over cooked rice with a little drizzle of soy sauce.

Nutrition Facts : Calories 510, Carbohydrate 49 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 0 g, TransFat 0 g