Salmon Stir-fry
Adapted from CooksAid.com
Nutrition Facts
| Serving Size |
1 |
| Calories |
380 |
| Total Fat |
23 g |
| Saturated Fat |
4 g |
| Sodium |
407 mg |
| Total Carbohydrate |
6.5 g |
| Dietary Fiber |
2 g |
| Protein |
35.5 g |
Servings and Times
Ingredients and Preparation
| Ingredients |
Measures |
| Salmon filet, cut into ¾-inch cubes |
¾ pound |
| Reduced sodium soy sauce |
1 teaspoon + 2 teaspoons |
| Fresh ginger, grated |
1 teaspoon |
| Rice wine vinegar |
1 tablespoon |
| Canola oil |
2 teaspoons |
| Garlic, minced |
2 cloves |
| Snow peas |
½ cup |
| Trimmed scallions, cut into 1-inch pieces |
4 |
| Water |
1 tablespoon |
Directions
- Combine 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.
Exchanges
4.5 lean meats; 1 vegetable; 1 fat
Side Suggestions: Brown Rice
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