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Teriyaki Salmon With Vegetable Stir-Fry

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Teriyaki Salmon With Vegetable Stir-Fry Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
506
Calories from Fat
162
% Daily Value
Total Fat
18g
28%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
59mg
20%
Sodium
623mg
26%
Total Carbohydrates
55g
18%
Dietary Fiber
6g
24%
Sugars
8g
Protein
34g
Calcium
67mg
7%

Number of servings: 4

Calories per serving: 506

Preparation time: 40 min

Total time: 45 min

Ingredients

1 lb (four 4-oz) skinless salmon fillets, 1-inch thick

4 tbsp reduced-sodium soy sauce, divided

2 tsp sesame oil

2 tsp grated fresh ginger, divided

2 tsp brown sugar, divided

1 garlic clove, minced

23 cup water, divided

12 tsp cornstarch

Nonstick cooking spray

2 tsp canola oil

12 cup sliced onion

1 cup sliced red bell pepper

4 cups sliced broccoli florets

3 cups fresh spinach leaves

1 cup brown rice, cooked according to directions without salt or fat

12 cup (2 oz) cashew pieces

Directions

1. Place salmon fillets in a shallow glass dish. Set aside.

2. In a small bowl, combine 2 tbsp soy sauce, sesame oil, 1 tsp ginger, 1 tsp brown sugar, and garlic. Pour over fillets and marinate for 10 minutes.

3. In another small bowl, combine 13 cup water, cornstarch, and remaining 2 tbsp soy sauce, 1 tsp ginger, and 1 tsp brown sugar. Mix well. Set aside.

4. Spray a broiler pan with nonstick cooking spray. Place fillets on the pan and brush with any remaining marinade mixture. Broil 5 minutes per side, 5 to 6 inches from the heat source.

5. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When oil is hot, add onions and bell pepper. Stir-fry 1 to 2 minutes.

6. Add broccoli and remaining 13 cup water. Cover. Cook 2 minutes. Add spinach and cook 1 to 2 minutes longer until spinach is wilted and broccoli is just tender.

7. Add prepared cornstarch mixture and stir 1 minute to heat through. Serve salmon with hot rice and vegetables. Top with cashew pieces.

Makes 4 servings.

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