Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 tbsps light teriyaki sauce
- 1/4 cup mirin (or sweet rice wine)
- 2 tablespoons rice vinegar
- 2 tablespoons scallions (green onions), rinsed and minced
- 1 1/2 tablespoon ginger, minced (or 1 tsp ground)
- 12 oz salmon fillets, cut into 4 portions (3 oz each)
For vegetables:
- 1 12-ounce bag frozen vegetable stir-fry
- 1/2 tablespoon peanut oil or vegetable oil
- 1/2 tablespoon garlic, minced (about 1 clove)
- 1 tablespoon ginger, minced (or 1 teaspoon ground)
- 1 tablespoon scallions (green onions), rinsed and minced
- 1 tablespoon lite soy sauce
Ingredients
For vegetables:
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Instructions
- 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 (minimum internal temperature of 145 °F).
- Meanwhile, heat oil in a large wok or sauté pan. Add garlic, ginger, and 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.
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