Salmon Stir-fryEn Español (Spanish Version)
23 gSaturated Fat4 gSodium
407 mgTotal Carbohydrate
6.5 gDietary Fiber2 gProtein
35.5 gServings2IngredientsMeasuresSalmon filet, cut into ¾-inch cubes¾ poundReduced sodium soy sauce1 teaspoon + 2 teaspoonsFresh ginger, grated1 teaspoonRice wine vinegar1 tablespoonCanola oil2 teaspoonsGarlic, minced2 clovesSnow peas½ cupTrimmed
scallions, cut into 1-inch pieces4Water1 tablespoonDirectionsCombine salmon, soy sauce, ginger, and rice wine vinegar in a resealable plastic bag. Toss to combine and marinate for 30 minutes to 1 hour in the refrigerator.Heat oil in a wok or large nonstick skillet over medium-high heat. Add salmon, discarding any excess marinade first, and stir-fry for 4-5 minutes, or until cooked through. Transfer to a plate.Add garlic and vegetables and cook for 2-3 minutes, until tender-crisp. Add salmon back in and also add water and remaining 2 teaspoons of soy sauce.
4.5 lean meats; 1 vegetable; 1 fat
Side Suggestions: Brown Rice