Salmon Stir-Fry

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

05

Minutes

Total Time

15

Minutes

Makes

4

servings

4
cups cooked rice
2
tablespoons extra virgin olive oil
2
teaspoons sesame oil
4
cloves garlic, minced
1
teaspoon ground ginger
1
lb salmon filets, cut the salmon into 1-inch chunks
2
cups frozen vegetables (recommended: Cascadian Farms Chinese Style Stir-Fry Blend)
2
teaspoons seasoned rice vinegar
1/4
cup low-sodium soy sauce (plus extra for drizzling)
  1. Cook rice in water as directed on package to make 4 cups cooked rice.
  2. Meanwhile, heat olive oil and sesame oil in a large skillet over medium heat.
  3. 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.
  4. 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.
  5. 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.