1/4
cup low-sodium soy sauce (plus extra for drizzling)
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Steps
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.
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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.
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