Salmon Stir-Fry

Sarah Caron from Sarah's Cucina Bella shares a recipe. This simple Asian-flavored stir-fry is super easy. Using fresh salmon and frozen veggies, it’s ready in minutes.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

cups cooked rice

tablespoons extra virgin olive oil

teaspoons sesame oil

cloves garlic, minced

teaspoon ground ginger

lb salmon filets, cut the salmon into 1-inch chunks

cups frozen vegetables (recommended: Cascadian Farms Chinese Style Stir-Fry Blend)

teaspoons seasoned rice vinegar

1/4

cup low-sodium soy sauce (plus extra for drizzling)

Cook rice in water as directed on package to make 4 cups cooked rice.
Meanwhile, heat olive oil and sesame oil in a large skillet over medium heat.
Add the garlic and ginger to the skillet and heat, stirring constantly, for 1 minute. Add the salmon chunks and cook, stirring once for 2 to 3 minutes or until partially opaque. Cover the skillet and cook for another 2 to 3 minutes, until the salmon is opaque and flakes easy with fork.
Remove cover from skillet; stir in the frozen vegetables. Add the vinegar and soy sauce; stir well. Cook for 2 to 3 minutes longeror until sauce is slightly reduced.
Serve immediately over cooked rice with a little drizzle of soy sauce.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tips:

Two cups of parboiled fresh broccoli can be substituted for the frozen vegetables.

Frozen salmon is perfect for this recipe. Defrost before cooking for best results.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Salmon Stir-Fry

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens