Teriyaki Glazed Salmon With Stir Fried Vegetables
A fresh and flavorful Asian-style dish that is as easy to make as it is colorful.
PREP TIME :
- 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 teaspoon 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 (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.
Tip: Try serving with steamed rice or Asian-style noodles (soba or udon).
Nutrition (per serving):
Calories 253, Total fat 11 g, Saturated fat 2 g, Cholesterol 50 mg, Sodium 202 mg, Total fiber 3 g, Protein 21 g, Carbohydrates 16 g, Potassium 584 mg.