Speedy Salmon Stir-Fry
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Salmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, too. —Joni Hilton, Rocklin, California
Ingredients
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1/4 cup reduced-fat honey mustard salad dressing
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2 tablespoons orange juice
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1 tablespoon minced fresh gingerroot
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1 tablespoon reduced-sodium soy sauce
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1 tablespoon molasses
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1 teaspoon grated orange zest
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4 teaspoons canola oil, divided
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1 pound salmon fillets, skinned and cut into 1-inch pieces
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1 package (16 ounces) frozen stir-fry vegetable blend
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2-2/3 cups hot cooked brown rice
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1 tablespoon sesame seeds, toasted
Directions
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1.
In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan.
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2.
In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.
Nutrition Facts
1 cup stir-fry with 2/3 cup rice: 498 calories, 19g fat (3g saturated fat), 57mg cholesterol, 394mg sodium, 54g carbohydrate (11g sugars, 5g fiber), 26g protein.
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