Prep time: ?20 minutes
Cook time: ?15 minutes

A fresh and flavorful Asian-style dish that is as easy to make as it is colorful

Ingredients

For salmon:

• 2 Tbsp light teriyaki sauce
• ? C mirin (or sweet rice wine)
• 2 Tbsp rice vinegar
• 2 Tbsp scallions (green onions), rinsed and minced
• 1? Tbsp ginger, minced (or 1 tsp ground)
• 12 oz salmon fillets, cut into 4 portions (3 oz each)

?For vegetables:

• 1 bag (12 oz) frozen vegetable stir-fry
• ? Tbsp peanut oil or vegetable oil
• ? Tbsp garlic, minced (about 1 clove)
• 1 Tbsp ginger, minced (or 1 tsp ground)
• 1 Tbsp scallions (green onions), rinsed and minced
• 1 Tbsp lite soy sauce

Method

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 (to a minimum internal temperature of 145 °F).
6. Meanwhile, heat oil in a large wok or sauté pan. ?Add garlic, ginger, 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).

Yield: ?4 servings
Serving size: ?3 oz salmon, 1 C vegetables

Each serving provides:? calories 253, total fat 11g, saturated fat 2g, cholesterol 50mg, sodium 202 mg, total fiber 3g, protein 21g, carbohydrates 16g, potassium 584mg