Speedy Salmon Stir-Fry
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
- 1/4 cup reduced-fat honey mustard salad dressing
- 2 tablespoons orange juice
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon molasses
- 1 teaspoon grated orange zest
- 4 teaspoons canola oil, divided
- 1 pound salmon fillets, skinned and cut into 1-inch pieces
- 1 package (16 ounces) frozen stir-fry vegetable blend
- 2-2/3 cups hot cooked brown rice
- 1 tablespoon sesame seeds, toasted
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