Speedy Salmon Stir-Fry

Name: Speedy Salmon Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
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

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

Directions

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.
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.