Teriyaki-Glazed Salmon with Stir-Fried Vegetables
A fresh and flavorful Asian-style dish that is as easy to make as it is colorful.
Makes
Serving size
Ingredients
For salmon:
2 tablespoons light teriyaki sauce
¼ cup mirin (or sweet rice wine)
2 tablespoons rice vinegar
2 tablespoons scallions (green onions), rinsed and minced
1½ tablespoon ginger, minced (or 1 teaspoon ground)
12 ounces salmon fillets, cut into 4 portions (3 ounces each)
For vegetables:
1 bag (12 ounces) frozen vegetable stir-fry
½ tablespoon peanut oil or vegetable oil
½ tablespoon garlic, minced (about 1 clove)
1 tablespoon ginger, minced (or 1 teaspoon ground)
1 tablespoon scallions (green onions), rinsed and minced
1 tablespoon lite soy sauce
Instructions
- Preheat oven to 350 ºF.
- 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.
- Combine teriyaki sauce, mirin, rice vinegar, scallions, and ginger. Mix well. Pour over salmon and marinate for 10 to 15 minutes.
- Remove salmon from the marinade and discard unused portion.
- Place salmon on a baking sheet and bake for 10 to 15 minutes or until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145°F).
- 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.
- Add vegetables and continue to stir fry for 2 to 3 minutes or until heated through. Add soy sauce.
- Serve one piece of salmon with 1 cup of vegetables.
Cooking Tip
Try serving with steamed rice or Asian-style noodles (soba or udon).
Recipe Contributed by the National Heart, Lung, Blood Institute; Deliciously Healthy Dinners
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