Speedy Salmon Stir-Fry
This recipe has an orange glaze, but I like it with lime, too. Dovetailing Tip: Use the salmon that you cooked on day 1 for today's recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 761
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 761
1/4 cup reduced-fat honey mustard salad dressing
2 tablespoons orange juice
1 tablespoon minced fresh gingerroot
1 tablespoon soy sauce
1 tablespoon molasses
1 teaspoon grated orange zest
4 teaspoons canola oils, divided
1 pound salmon fillets, skinned and cut into 1-inch pieces
1 package (16 ounces) frozen stir-fry vegetables blend
2 2/3 cups hot cooked brown rice
1 tablespoon sesame seeds, toasted
Directions:
In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan.
In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.
Source: tasteofhome.com
In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
