Teriyaki-Glazed Salmon With Stir-Fried Vegetables
A fresh and flavorful Asian-style dish that is as easy to make as it is colorful
Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
20 minutes 15 minutes 4 servings 3 oz salmon, 1 C vegetables
2 Tbsp light teriyaki sauce
1/4 C mirin (or sweet rice wine)
2 Tbsp rice vinegar
2 Tbsp scallions (green onions), rinsed and minced
1 1/2 Tbsp ginger, minced (or 1 tsp ground)
12 oz salmon fillets, cut into 4 portions (3 oz each)
1 bag (12 oz) frozen vegetable stir-fry
1/2 Tbsp peanut oil or vegetable oil
1/2 Tbsp garlic, minced (about 1 clove)
1 Tbsp ginger, minced (or 1 teaspoon ground)
1 Tbsp scallions (green onions), rinsed and minced
1 Tbsp lite soy sauce
Total fat 11 g
Saturated fat 2 g
Cholesterol 50 mg
Sodium 202 mg
Total fiber 3 g
Protein 21 g
Carbohydrates 16 g
Potassium 584 mg
1, Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
2, Preheat oven to 350 ºF.
3, Combine teriyaki sauce, mirin, rice vinegar, scallions, and ginger. Mix well. Pour over salmon, and marinate for 10–15 minutes.
4, Remove salmon from the marinade, and discard unused portion.
5, Place salmon on a baking sheet, and bake for 10–15 minutes or until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F).
6, Meanwhile, heat oil in a large wok or sauté pan. Add garlic, ginger, and scallions, and cook gently but do not brown, about 30 seconds to 1 minute.
7, Add vegetables, and continue to stir fry for 2–3 minutes or until heated through. Add soy sauce.
8, Serve one piece of salmon with 1 cup of vegetables.
Tip: Try serving with steamed rice or Asian-style noodles (soba or udon).
Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.