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Lower Carb: Teriyaki Salmon With Vegetable Stir Fry

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Lower Carb: Teriyaki Salmon With Vegetable Stir Fry Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
434
Calories from Fat
189
% Daily Value
Total Fat
21g
32%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
59mg
20%
Sodium
636mg
26%
Total Carbohydrates
32g
11%
Dietary Fiber
6g
24%
Sugars
15g
Protein
33g
Calcium
114mg
11%

Number of servings: 4

Calories per serving: 434

Preparation time: 35 min

Total time: 35 min

Ingredients

Recipe for Asian Cabbage Salad

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

2/3 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

12 cup (2 oz) cashew pieces

Directions

1. Prepare Asian Cabbage Salad recipe according to directions.

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. Add prepared cornstarch mixture and stir 1 minute to heat through. Serve salmon with vegetables topped with cashew pieces and asian cabbage salad on the side.

Makes 4 servings.

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