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Salmon Stir-Fry

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Salmon Stir-Fry
  • Prep 5 min
  • Total 15 min
  • Servings 4
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Start with fresh or defrosted frozen salmon and your favorite frozen veggies, and this Asian-inspired stir fry will be ready in minutes.
By Sarah Caron
Updated Aug 8, 2011

Ingredients

  • 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)

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Two cups of parboiled fresh broccoli can be substituted for the frozen vegetables.
  • tip 2
    Frozen salmon is perfect for this recipe. Defrost before cooking for best results.

Nutrition

510 Calories, 22g Total Fat, 29g Protein, 49g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
1250mg
52%
Potassium
520mg
15%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
5%
Sugars
0g
Protein
29g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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